Pumpkin Risotto with Chicken
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
This pumpkin risotto with chicken combines roasted pumpkin pieces with freshly grated Parmesan and rice cooked in white wine and chicken stock. The pumpkin brings sweetness to the dish, and adding chicken makes it a hearty main course. It’s a tasty autumn dinner when fresh cooking pumpkins are easy to find.
I usually add a sprig of fresh mint as a garnish, although sage works well with pumpkin too. The recipe makes 4 generous servings, or 6 smaller ones if you’re serving other courses. A hollowed-out pumpkin is an optional way to present it for a special dinner, but individual serving dishes work just as well.
Pumpkin Risotto at a Glance
Prep Time: 15 minutes
Cook Time: About 50 minutes
Total Time: About 65 minutes
Servings: 4 generous main-course servings, or 6 smaller servings
Cuisine: Italian-inspired
Main Ingredients: Pumpkin, chicken breast, arborio rice and Parmesan
Cooking Method: Roast the pumpkin, then cook the risotto on the stovetop
Storage: Refrigerate promptly for 3 to 4 days, or freeze for up to 3 months for best quality
Why You’ll Love This Pumpkin Risotto
- A complete dinner: The chicken and rice make a hearty main course, with roasted pumpkin in every serving.
- Fresh pumpkin pieces: Roasting the pumpkin separately lets you cook it until tender before folding it into the rice.
- A choice of presentation: Serve it in individual dishes for dinner or in a hollowed pumpkin when you want a decorative centerpiece.
Ingredient Notes
- Pumpkin: Choose a sugar pumpkin or pie pumpkin. Weigh the flesh after peeling and removing the seeds, then cut it into ½-inch (1.3cm) cubes. Butternut squash is another option or even sweet potato, since they all have similar flavors.
- Chicken: Boneless, skinless chicken breasts cook quickly when you cut them into small cubes. I like to keep the pieces similar in size so they cook evenly.
- Rice: Use arborio rice for this recipe. Carnaroli also works for risotto, although the cooking time and amount of stock can vary and I didn’t try making this with carnaroli yet.
- White wine and stock: Choose a dry white wine you enjoy drinking and keep the chicken stock hot in a separate saucepan. Low-sodium stock gives you more control over the seasoning if you’re worried about it being too salty.
- Parmesan: Finely grate a piece of Parmesan shortly before cooking so it mixes easily into the hot rice. I’ve tried the pre-grated kind from the grocery store but honestly, freshly grated is so much better-tasting.
Tips for Cooking the Risotto
- Cook the pumpkin until tender: Check it with a fork before adding it to the rice. The size of the cubes and the pumpkin variety will determine how long it needs in the oven.
- Keep a gentle simmer: The rice should simmer after each addition of stock. Adjust the heat if the liquid boils rapidly or the pan stops simmering.
- Taste the rice: Start checking after about 20 minutes of adding stock. Continue until the grains are tender with a slight firmness in the center, without a hard or chalky middle.
- Allow for extra stock: The amount you need depends on your pan, heat and rice. If the rice needs longer after you’ve used the measured stock, continue with small additions of extra hot stock.
Substitutions and Variations
- Cooked chicken: You can use leftover roast chicken or rotisserie chicken instead of the raw breasts. Skip the chicken-cooking step and add the cooked meat toward the end, heating it through to 165°F (74°C).
- Spinach: Stir fresh baby spinach into the risotto near the end of cooking and let it wilt before adding the Parmesan.
- Herbs and toppings: I like fresh mint as I usually have a pot of it handy, but you can use sage or parsley, since it’s mainly for adding a pop of color to the finished dish. A few toasted sliced almonds add a little crunch and their nutty flavor is good with the sweet pumpkin.
Equipment You’ll Need
- Chef’s knife: For cutting the pumpkin and chicken and chopping the onion and garlic.
- Cutting board: For preparing the ingredients. Wash it thoroughly after handling raw chicken.
- Rimmed baking sheet: To roast the pumpkin in a single layer.
- Wide, heavy-bottomed pan: For cooking the chicken, then making the risotto in the same pan.
- Saucepan: For keeping the chicken stock hot while you cook the rice.
- Wooden spoon: To stir the rice and fold in the chicken and pumpkin.
- Ladle: For adding the hot stock a little at a time.
- Cheese grater: To freshly grate the Parmesan.
- Instant-read thermometer: To check the chicken and reheated leftovers.
Serving Pumpkin Risotto
A green salad with vinaigrette is enough to complete this dinner. If you’re serving the risotto in a hollowed pumpkin, wash the outside first, remove the seeds and loose fibers and spoon in the finished risotto just before serving. The pumpkin is just acting as a serving container, so there’s no need to cook the shell.
How to Store Pumpkin Risotto
- Refrigerate: Divide leftovers into shallow containers and refrigerate promptly, within 2 hours of cooking or 1 hour if the room is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below and use within 3 to 4 days.
- Reheat: Add a splash of stock or water and warm the risotto gently in a saucepan, stirring until it reaches 165°F (74°C) throughout.
- Freeze and thaw: Freeze promptly in small airtight portions and use within 3 months for best quality. Thaw in the refrigerator, then reheat to 165°F (74°C). The rice will be a bit softer after freezing.
- Prepare ahead: Peel and cube the pumpkin and chop the onion in advance. Cook the risotto close to serving time for the best texture.
Pumpkin Risotto FAQs
No. Use the rice straight from the package. Rinsing washes away surface starch that helps give risotto its creamy texture and that’s the best part!
Yes. Replace the white wine with the same amount of hot chicken stock. Add this first, then continue with the gradual stock additions in the recipe.
No. This recipe gets its creamy texture from the rice starch and Parmesan. There’s no cream in this pumpkin risotto.
Fresh pumpkin cubes are best for this recipe. Canned pumpkin purée blends into the rice and gives a different texture, so it isn’t a direct replacement for the roasted pieces. Avoid pumpkin pie filling, which has sugar and spices mixed in.
Stir frequently, including across the bottom of the pan, to prevent sticking and help the rice release starch. You don’t need to stir continually the whole time, but stay close and check it often during cooking.
Pumpkin Risotto with Chicken
Ingredients
- 1 pound (450g) pumpkin flesh, peeled, seeded and cut into ½-inch (1.3cm) cubes
- 18 ounces (500g) boneless, skinless chicken breasts, cut into ½-inch (1.3cm) cubes
- 3 tablespoons olive oil, divided
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 cups (about 400g) uncooked arborio rice
- 4 cups (950ml) hot chicken stock, plus extra as needed
- 1 cup (240ml) dry white wine (or same amount of extra chicken stock)
- ½ cup (45g) freshly grated Parmesan
- Black pepper, to taste (optional)
- Fresh mint sprigs
- Toasted almond slices
Equipment
- Chef’s knife
- Cutting board
- Rimmed baking sheet
- Wide, heavy-bottomed pan
- Saucepan
- Wooden spoon
- Ladle
- Cheese grater
- Instant-read thermometer
Method
- Preheat the oven to 350°F (180°C). Toss the pumpkin with 1 tablespoon of the olive oil on a rimmed baking sheet. Spread it in a single layer and roast for about 20 to 30 minutes, until a fork slides easily into the pieces.
- Meanwhile, keep the chicken stock hot in a saucepan over low heat. Heat 1 tablespoon of the olive oil in a wide, heavy-bottomed pan over medium-high heat.
- Add the chicken cubes and cook, stirring occasionally, until cooked through and the largest pieces reach 165°F (74°C). Transfer the chicken to a clean plate.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil and the onion to the same pan. Cook for about 5 minutes, until the onion softens. Add the garlic and stir for about 30 seconds.
- Add the arborio rice and stir for 1 to 2 minutes to coat the grains in the oil. Pour in the wine and cook, stirring, until most of the liquid has absorbed.
- Add about ½ cup (120ml) of hot stock. Maintain a gentle simmer and stir frequently until the rice has absorbed most of the liquid. Repeat with further small additions.
- Start tasting the rice after about 20 minutes of adding stock. Keep cooking and adding stock until the grains are tender with a slight firmness in the center. If you use all 4 cups (950ml) before the rice is ready, continue with extra hot stock as needed.
- When the rice is nearly done, gently fold in the cooked chicken and roasted pumpkin. Continue cooking until the chicken is hot throughout and reaches 165°F (74°C).
- Remove the pan from the heat and stir in the Parmesan. Add black pepper if liked. Spoon into serving dishes, garnish with mint and toasted sliced almonds if using and serve immediately.
Notes
- Keep extra stock hot and add it as needed until the rice is tender. You may not need all the measured stock.
Other Recipes to Try
My mushroom risotto with truffle oil is another rice-based main dish with Parmesan and white wine. Lightly spiced pumpkin soup is a good way to use more fresh pumpkin, or you might like to try some pumpkin empanadas.
