Risotto with Pumpkin

Rinse chicken and pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a skillet. Cook the chicken until lightly browned, 3-4 minutes on each side.

Remove chicken from the skillet and allow to cool.

Meanwhile, rinse pumpkin and remove the seeds. Grate pumpkin flesh on a box grater.

Bring broth to a boil in a small pot, then reduce heat and keep warm. Peel and finely chop the onion and garlic.  

Heat remaining oil in a pot. Cook onion and garlic until translucent.

Stir rice and pumpkin into the pot and sauté over medium heat for 1 minute. Add the saffron.

Pour in white wine and cook, stirring, until evaporated. 

Add about 150 ml (approximately 2/3 cup) of hot broth to the pot and cook over medium heat, stirring frequently, until almost completely absorbed. Continue adding more broth in this manne and cooking until rice is al dente, about 20 minutes. 

Meanwhile, cut the chicken into cubes and add to pot about 5 minutes before rice is finished cooking. 

Rinse marjoram, shake dry, pluck leaves and chop finely. Coarsely grate Pecorino.