Sweet Breakfast Bagels

Pumpkin Risotto with Fig Balsamic Marinated Grilled Chicken

Ingredients

4 chicken breasts

½ cut fig balsamic vinegar

2 garlic cloves chopped

1 bundle asparagus

1 teaspoon vanilla oil

12 oz. Risotto

½ chopped onion

½ cup shredded carrot

1 stem chopped celery

1 14oz can chicken broth

3 tbs. herbed vanilla oil

1 tsp butter

2 tbs half-half

1 large can pumpkin puree

1 cup water

2 tsp. Madagascar vanilla extract

3 tbs. Sugar (or to taste)

1 pinch ground nutmeg

3 dashes pumpkin pie spice

Roasted pumpkin seeds

Salt and pepper to taste

Preparation

Butterfly and season the chicken with salt and pepper in each side. Put the chicken in a zip-lock bag and add balsamic vinegar, herbed vanilla oil, and garlic. Chill in the refrigerator for about 3 hours.

In a medium size bowl mix the pumpkin puree with water, vanilla, sugar, pumpkin pie spices, and nutmeg. Stir well and put it aside.

In a glass mixing cup, pour the chicken broth and heat it in the microwave for 1 ½ minutes and keep it there for a few minutes.

Heat the herbed vanilla oil in a large skillet at medium-high. Sautee the onion for about 30 seconds. Add the risotto. Reduce heat to medium and stir the risotto for about 2 minutes. Add the chicken broth ½ cup at a time and cover the risotto. Please check on it often as risotto absorbs liquids fairly quickly. Once you’ve used the chicken broth, the edge of the risotto rice will look clear and the rest of the grain will look white. Now it is the time to add the pumpkin sauce, reduce heat to low and cover the rice.

Meanwhile, heat the grill and grill the asparagus sprinkling vanilla oil and lightly salt them. Remove from fire, cover them, and put them aside.

Go back to your risotto and check for moisture. Add celery and carrots. Stir constantly and add water if needed. Cover and go back to work on your chicken.

Put the chicken in the grill at medium heat and let it cook for approximately 10 minutes. Do not discard the marinade. Add it to the chicken as you cook it.

Go back to your risotto and check for moisture. Stir constantly. Add butter and half-half for creaminess. Risotto cooking time is about 25-30 minutes if cooked in low heat. The rice should be al dente to nicely cooked. Remove from heat and keep the lid on.

Check on your chicken. Add marinade and turn it to the other side. Let it cook for another 7-10 minutes. Then turn it again for another minute or until thoroughly cooked.

Serve the risotto first; add the asparagus on top, and the chicken on top of the asparagus. To add more flavor and crunchiness, top it all off with roasted pumpkin seeds.

Serve immediately.