Description
This Chicken and Pumpkin Risotto is a creamy, savory dish that combines tender chicken with the sweetness of pumpkin and fragrant herbs for a comforting meal.
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
- Season the chicken breasts with kosher salt, thyme, sage, garlic powder, onion powder, mustard powder (if using), smoked paprika, allspice, and red pepper flakes.
- In a large skillet, heat 1-2 tablespoons of oil over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of oil if needed and melt 2 tablespoons of butter. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and optional red pepper flakes. Cook for an additional minute until fragrant.
- Stir in the fresh sage and thyme, then add the Arborio rice. Toast the rice for 1-2 minutes, stirring frequently.
- Pour in the dry white wine and cook until almost completely absorbed.
- Gradually add the chicken stock, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
- Once the rice is creamy and cooked al dente, stir in the pumpkin puree, nutmeg, black pepper, and remaining 2 tablespoons of butter.
- Slice the cooked chicken and serve it over the risotto, garnished with freshly grated parmesan cheese.
Notes
For an extra burst of flavor, consider adding some cooked and crumbled bacon or sautéed mushrooms.
- 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, risotto recipes, pumpkin recipes, chicken recipes, creamy risotto