Pumpkin Mushroom Risotto with Grilled Chicken

Dice the pumpkin, slice the mushrooms, chop the onion and celery, mince the garlic, and grate the Parmesan cheese. Cut the grilled chicken breast into bite-sized pieces.

In a large pan, melt 1 tablespoon of butter over medium heat. Add the onion, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

Add the Arborio rice to the pan and toast for 2 minutes. Deglaze with white wine and cook until the wine is absorbed. Gradually add the chicken broth, 1/2 cup at a time, stirring constantly until the rice is creamy and al dente, about 20 minutes.

Stir in the diced pumpkin and sliced mushrooms. Cook for another 5-7 minutes until the vegetables are tender.

Stir in the grated Parmesan cheese, remaining butter, thyme, and black pepper. Adjust the seasoning to taste.

Season the chicken breast with salt and pepper. Grill on high heat for 4-5 minutes per side until cooked through. Slice the chicken into strips.

Divide the risotto into a serving bowl, top with grilled chicken strips, and garnish with additional Parmesan cheese and fresh thyme. Serve hot and enjoy!

For a vegetarian version of this dish, you can omit the grilled chicken and use vegetable broth instead of chicken broth for a delicious pumpkin mushroom risotto. You can also add a splash of lemon juice at the end to brighten up the flavors.