Best Chicken Pumpkin Risotto Recipe
This gorgeous risotto includes juicy chicken and sweet pumpkin, along with onion, garlic and white wine. This is amazing comfort food or, served in a hollowed out pumpkin, an unusual gourmet treat.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Italian
Ingredients
Scale
2 cups (450g) pumpkin, cut into small cubes
17 ounces (500g) chicken breasts
3 tablespoons olive oil
1 finely chopped yellow onion
2 minced garlic cloves
2 cups (230g) uncooked arborio rice
1 cup (250ml) white wine
4 cups (1 litre) hot chicken stock
1⁄2 cup (45g) freshly grated parmesan
Black pepper, to taste (optional)
Fresh sprigs of mint, for garnish (optional)
Instructions
- First bake the pumpkin in a 350 degrees F (180 degrees C) oven for 15 minutes.
- Meanwhile you can grill, pan-fry, roast or poach the chicken until just cooked through.
- Cut the chicken into small cubes when it is cool enough to handle.
- Sauté the onion and garlic in the oil in a pot for 5 minutes or until tender.
- Add the rice and stir until the grains begin to swell.
- Turn the heat down to low.
- Add the wine.
- Keep cooking and stirring until the liquid is absorbed.
- Add about ½ cup (125 ml) of chicken stock and keep stirring while it is absorbed by the rice.
- Repeat, stirring all the time.
- When you are adding the final bit of stock, add the chicken and pumpkin to the risotto too.
- Take it off the heat and stir in the parmesan.
- You can add some black pepper too, and perhaps garnish the finished risotto with mint sprigs.
- Serve right away.
Keywords: chicken pumpkin risotto, chicken risotto with pumpkin, pumpkin risotto with chicken, risotto in pumpkin bowl