Description
This Chicken and Pumpkin Risotto combines tender chicken with creamy Arborio rice and flavorful pumpkin puree, making it a comforting and hearty dish perfect for any occasion.
Ingredients
Scale
- 2 pounds chicken breasts
- 1–2 tablespoons oil divided
- 1.5 teaspoons kosher salt
- 2.5 teaspoons thyme
- 1.5 teaspoons dried sage
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1.5 teaspoons mustard powder optional
- ¾ teaspoon smoked paprika
- ½ teaspoon allspice optional
- ½ teaspoon red pepper flakes optional
- 4–5 cups chicken stock as needed
- 1–2 tablespoons oil as needed
- 4 tablespoons unsalted butter divided
- 1 large onion diced
- 1 teaspoon kosher salt to taste
- 12–14 cloves garlic minced
- ½ teaspoon red pepper flakes optional & to taste
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme
- 1.5 cups Arborio Rice
- 1 cup dry white wine
- 1.5 cups pumpkin puree about 1 can
- ½ teaspoon nutmeg
- ½ teaspoon black pepper to taste
- 4–6 ounces parmesan cheese freshly grated
Instructions
- Preheat the oven to 375°F (190°C). Season the chicken breasts with olive oil, kosher salt, thyme, dried sage, garlic powder, onion powder, mustard powder, smoked paprika, allspice, and red pepper flakes. Bake in the oven for 25-30 minutes until cooked through. Let rest before slicing.
- In a large pot, heat 1-2 tablespoons of oil over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and cook for another minute. Add the Arborio rice and toast for 2-3 minutes.
- Pour in the dry white wine and stir until absorbed. Gradually add chicken stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the pumpkin puree, fresh sage, fresh thyme, nutmeg, black pepper, and half of the grated parmesan cheese. Cook for another 2-3 minutes until heated through.
- Serve the risotto topped with sliced baked chicken and the remaining parmesan cheese.
Notes
For added richness, you can mix in a bit of cream before serving. Adjust the seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course, Risotto
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 690 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 125 mg
Keywords: Chicken and Pumpkin Risotto, creamy risotto, pumpkin recipes, fall recipes, chicken recipes