Chicken and Pumpkin Risotto
Difficulty: Medium | Makes: 8 Servings
Warm up with the flavors of fall with this Creamy Chicken and Pumpkin Risotto made by @afullliving! This rich, savory dish combines tender chicken with the earthy sweetness of pumpkin for the ultimate autumn comfort meal.
For the Chicken
- 2 pounds chicken breasts
- 1-2 tablespoons Roland® Olive Oil, divided (as needed)
- 1 1/2 teaspoons kosher salt
- 2 1/2 teaspoons thyme
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons mustard powder, optional
- ¾ teaspoon smoked paprika
- ½ teaspoon allspice, optional
- ½ teaspoon red pepper flakes, optional
For the Risotto
- 4-5 cups chicken stock, as needed
- 1-2 tablespoons Roland® Olive 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 1/2 cups Roland® Arborio Rice
- 1 cup dry Roland® Chablis White Cooking Wine
- 1 1/2 cups pumpkin puree
- ½ teaspoon nutmeg
- ½ teaspoon black pepper, to taste
- 4-6 ounces parmesan cheese, freshly grated
Directions
- 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
- 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
- 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
- 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
- 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
- Once the rice is tender, remove from the heat, add in pumpkin puree, nutmeg, black pepper, parmesan, and the remaining butter. Stir to combine
- Taste and adjust seasonings. To serve, top with the cooked chicken and more parmesan
