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Curried Pumpkin Risotto with Cider Glazed Chicken and Apples Salad

Mohammad Islam - Aigre Doux
Chicago, IL


  • 1 small pumpkin
  • 1 cup Arborio rice
  • 1 Tbsp. onion, diced
  • 1 Tbsp. celery, diced
  • 1 tsp. garlic
  • 2 cups chicken stock
  • 1 Tbsp. butter
  • ½ cup white wine
  • 1 tsp. curry powder
  • ¼ cup honey
  • ¼ cup parmesan cheese
  • Juice of 1 lemon
  • 1 Tbsp. olive oil
  • ¼ cup apple cider
  • 1 apple
  • 2 leaves basil, torn

Preheat oven to 400 degrees. Melt 2 tablespoons of butter, honey and curry powder together. Pour over pumpkin and roast for 15 to 20 minutes.

Saute garlic, onion and celery until soft. Add rice and sauté for 1 minute. Add ½ cup chicken stock while stirring until all chicken stock is absorbed. Add remaining butter and cheese. Taste and adjust with salt and pepper.

Preheat skillet. Season chicken breast with salt and black pepper. Place chicken breast skin side down in skillet with 1 tablespoon of olive oil. Sear breast for one minute and finish in oven for about 10 minutes. Remove chicken from pan and deglaze with cider.

Apple Salad:
Core and slice apple. Place in a bowl and toss with olive oil and lemon juice, salt, black pepper and basil.

Recipe courtesy of:
Mohammad Islam
Aigre Doux
230 W. Kinzie
Chicago, IL 60610

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