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Chicken and Pumpkin Risotto.
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Chicken and Pumpkin Risotto

Fall in love with autumn flavors with this Chicken and Pumpkin Risotto. Don't let the idea of making risotto scare you off - this cozy dish comes together in less than an hour. It's the perfect blend of creamy rice, tender chicken, and seasonal pumpkin that'll warm you up on chilly nights. Comfort food meets elegance in this hearty one-pot meal, making it ideal for both weeknight dinners and casual entertaining.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Italian, Italian-American
Diet: Gluten Free
Servings: 8 servings
Calories: 510kcal
Author: Briana

Equipment

Ingredients

Chicken

  • 2 pounds chicken breasts
  • 1-2 tablespoons oil divided (as needed)
  • 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

Risotto

  • 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

Chicken

  • Heat a large skillet over medium-high heat, Drizzle the chicken with some of the oil, reserving some for cooking. Season with kosher salt, thyme, sage, garlic powder, onion powder, mustard powder, smoked paprika, allspice, and red pepper flakes.
    2 pounds chicken breasts, 1-2 tablespoons oil, 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, ¾ teaspoon smoked paprika, ½ teaspoon allspice, ½ teaspoon red pepper flakes
  • Add the chicken to the hot pan with oil, cooking in batches if necessary to avoid overcrowding the pan, and cooking until the chicken is completely cooked through, about 3-4 minutes per side, or until the chicken reaches an internal temperature of 165°F with an instant read thermometer. Set the chicken aside to rest before cutting into it.

Pumpkin risotto

  • In a stockpot separate from the skillet, bring the chicken stock to a boil, then immediately reduce to a gentle simmer and cover to keep warm. You want to keep the stock warm to add to the rice later on.
    4-5 cups chicken stock
  • In the same pan you cooked the chicken in, add oil, half of the butter (2 tablespoons) and the onions with a pinch of salt. Cook until onions are shimmery, about 3-5 minutes, then add garlic, red pepper flakes, fresh sage and thyme, and cook until the garlic is fragrant, about 30 seconds.
    1-2 tablespoons oil, 4 tablespoons unsalted butter, 1 large onion, 1 teaspoon kosher salt, 12-14 cloves garlic, ½ teaspoon red pepper flakes, 2 tablespoons fresh sage, 2 tablespoons fresh thyme
  • Pour in the Arborio rice to toast, then add the wine and stir to absorb. Begin adding in hot chicken stock about ½ - 1 cup at a time, stirring often until all of the liquid is absorbed. The rice should have a slight bite, but will be nice and creamy (it will be slightly al dente!) In total, this should only take 16-20 minutes! If it takes longer than this, the rice is probably overcooked.
    1.5 cups Arborio Rice, 1 cup dry white wine
  • Once the rice is tender, remove from the heat, add in pumpkin puree, nutmeg, black pepper, parmesan, and the remaining butter. Stir to combine.
    ½ teaspoon nutmeg, 4-6 ounces parmesan cheese, 1.5 cups pumpkin puree, ½ teaspoon black pepper
  • Taste and adjust seasonings. To serve, top with the cooked chicken and more parmesan. Enjoy!
  • Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze. Reheat gently on the stovetop or in the microwave.

Notes

  • Use a short-grain rice like Arborio. Arborio and Carnaroli rice have high starch content, which is key to making a creamy dish. A long-grain rice won't be as creamy.
  • Add chicken stock gradually. To achieve that classic creamy risotto texture, add in chicken stock gradually and allow the rice to absorb it fully. This way, you can avoid too wet of a texture.
  • Don't over-stir, but stir often. Stirring too rough or often can lead to the rice breaking down and becoming mushy. Stir gently, and regularly to maintain an al dente texture for the dish.
  • Don't rinse the rice. Rinsing the rice will remove the starch, which is the most essential part of achieving the creamy quality of risotto!

Nutrition

Calories: 510kcal | Carbohydrates: 44g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1269mg | Potassium: 797mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7755IU | Vitamin C: 10mg | Calcium: 233mg | Iron: 4mg