Saltimbocca with pumpkin risotto

Another Italian classic: saltimbocca with pumpkin risotto the majority of time I publish recipes made by me. This one though is by Hello Fresh.

Originally from Rome, this dish’s classic name is: Saltimbocca a la romana.

It is usually veal that is wrapped with prosciutto and sage. this recipe is a bit different as it is chicken breast and it is not marinated in white wine. And this time served with a seasonal creamy risotto and fresh rucola salad on the side.

It’s a beautiful eye catcher for a special dinner with friends or family and a delicious hearty dish for the cold season.

~ Serves 2 - 35-45 min of preparation ~

Ingredients:

• 250 g Chicken filet

• 150 g Risotto rice

• 1 Shallot

• 10 g Parsil

• 10 g Sage

• 70 g Prosciutto

• 1 tbsp Chicken broth powder

• 50 g Rucola

• 10 g Pumpkin seeds

• 200 g Pumpkin

• 40 g Parmesan

• 1 Garlic clove

• 1 tbsp Balsamico creme

Directions:

1. Wash veggies and herbes and wash the chicken filet and dry with kitchen paper towel. Then chop garlic and shallot in small pieces.

2. Preheat the oven on 220 degrees and boil water in the water boiler.

3. In a big pot pour 1 tbsp of olive oil and heat up and stir fry shallots and onions for about one minute.

4. Cut the pumpkin into mouth friendly pieces. Add the risotto rice and half of the pumpkin cubes to the pot and fry for about one minute.

5. Mix the Chicken broth powder with 450 ml of hot water add to the pot and and mix well. Reduce the heat and continue to stir the risotto rice for about 20-25 min while pouring the chicken broth over and over again.

6. Chop the parsley in small pieces. Split the chicken filets in 4 pieces and season with salt and pepper. Place a sage leaf on top of each piece and wrap up with prosciutto. Roast the pumpkin seeds in a pan for about 1-2 minutes then chop roughly into pieces.

7. Heat up a bit of olive oil in the pan and fry the wrapped-up chicken filet pieces for about 3-4 min. Then put them for another 8-10 minutes in the oven until they’re not pink anymore.

8. In the same pan add now 100 ml of water and 1 tbsp of oil and add the rest pumpkin cubes to it. Let cook on medium heat for about 7 minutes until they are soft and the water evaporated.

   Then fry them a little for a minute and season with salt and pepper.

9. Mix the balsamic crème with 1 tbsp of olive oil and 1 tbsp of water and mix well, season with salt and pepper.

10. Finalize the risotto and add the chopped parsley, parmesan cheese, half of the pumpkin seeds, 1 tbsp of butter and season everything with salt and pepper.

11. Wash the rucola salad and mix with the salad dressing and serve as a side on the plate. Serve the risotto rice and drizzle some of the pumpkin seeds on top of it. Add the chicken-saltimbocca on it and enjoy!