For the chicken broth,
4 packets of low-sodium chicken broth dissolved in 8 cups of boiling water
One medium-sized carrot, peeled and chopped into small pieces
600 grams of pumpkin, cut into small cubes
For the risotto
4 tablespoons of finely chopped onion
2 cups of parboiled rice
To taste (optional)
2 tablespoons of light cream cheese
Fresh thyme sprigs for garnish
For the chicken broth,
4 packets of low-sodium chicken broth dissolved in 8 cups of boiling water
One medium-sized carrot, peeled and chopped into small pieces
600 grams of pumpkin, cut into small cubes
For the risotto
4 tablespoons of finely chopped onion
2 cups of parboiled rice
To taste (optional)
2 tablespoons of light cream cheese
Fresh thyme sprigs for garnish
Prepare the chicken broth
In a large pot, bring the chicken broth, carrot, and pumpkin to a boil
Cook for 4 minutes
Reserve the pumpkin and broth
Prepare the risotto
In a deep frying pan, bring 1 cup of the chicken broth and onion to a simmer over medium heat
Cook for 3 minutes
Add the rice and cook, stirring constantly, for 15 minutes
Add 1/3 of the remaining broth and cook until almost all liquid has been absorbed
Add the remaining broth if needed, season with salt if desired
Remove from heat and combine with pumpkin cubes and cream cheese
Garnish with fresh thyme sprigs and serve immediately.
