Creamy Pumpkin Risotto with Chicken and Sage
A creamy, Savory Pumpkin Risotto with Seared Chicken. A full fall dinner from one skillet and one pot. Arborio rice cooks low and slow with warm stock added a ladle at a time until it's al dente and glossy, about 20 minutes of stirring. Pumpkin purée, parmesan, and butter go in off the heat so nothing splits or turns grainy. Season generously and taste as you go, since risotto needs more salt than you'd think. Serve right away while it's still loose and creamy, with a crisp green salad alongside.
Servings: 8 servings
Calories: 513kcal
Ingredients
Chicken
- 2 pounds chicken breasts
- 1-2 tablespoons oil divided (as needed)
- 1½ teaspoons kosher salt Diamond Crystal, see notes
- 2½ teaspoons thyme
- 1½ teaspoons dried sage
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ 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, We use Diamond Crystal, see notes
- 12-14 cloves garlic minced
- ½ teaspoon red pepper flakes optional & to taste
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme
- 1½ cups Arborio Rice
- 1 cup dry white wine
- 1¾ cups pumpkin puree one 15-ounce 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, 1½ teaspoons kosher salt, 2½ teaspoons thyme, 1½ teaspoons dried sage, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, 1½ 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.1½ 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, 1¾ cups pumpkin puree, ½ teaspoon black pepper
- Taste and adjust seasonings. To serve, top with the cooked chicken and more parmesan. Enjoy!
Video
Notes
- Salt: We use Diamond Crystal kosher salt. If you're using Morton's kosher salt or fine sea salt, use about half as much — those crystals are denser, and it's easy to oversalt. Season to taste as you go; risotto needs more salt than most people expect.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze because the rice turns grainy.
- Reheating: Warm gently on the stovetop over low heat with a splash of stock or water, stirring, to loosen it back up. The microwave works in a pinch.
- Make ahead: Risotto doesn't hold well. It's best made and served immediately, so we don't recommend making this in advance.
- Rice: Use arborio or carnaroli. Both are short-grain and high in starch, which is what creates the creamy texture — long-grain rice won't do it. Never rinse the rice, since rinsing removes exactly the starch you need.
- Stirring: Stir gently and regularly rather than vigorously. Aggressive stirring breaks the grains down and turns the risotto mushy.
- Pumpkin: Use pure pumpkin purée, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, and will make the dish taste like dessert.
- No wine: Substitute an equal amount of chicken stock plus a small squeeze of lemon to replace some of the acidity.
- For more texture: Stir in a handful of roasted pumpkin wedges at the end for actual pieces of pumpkin alongside the purée.
- To serve: A sharp green salad balances the richness — we like our arugula apple salad with apple cider vinaigrette. Top with roasted pumpkin seeds for crunch, and fried sage if you're feeling fancy.
Nutrition
Calories: 513kcal | Carbohydrates: 45g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1269mg | Potassium: 813mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8947IU | Vitamin C: 11mg | Calcium: 235mg | Iron: 4mg