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Pumpkin risotto topped with mint in a hollowed pumpkin, with the lid beside it.
Victoria Haneveer

Pumpkin Risotto with Chicken

This pumpkin risotto combines roasted pumpkin pieces with chicken breast and Parmesan. White wine and hot chicken stock flavor the arborio rice as it cooks on the stovetop.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 to 6
Course: Main Course
Cuisine: Italian-Inspired
Ingredients Method Notes

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)
Optional Garnishes
  • 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
 

  1. 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.
    2. Start checking earlier if the pieces are very small.
  2. 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.
  3. 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.
    4. Cook in batches if needed to avoid crowding the pan.
  4. 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.
  5. 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.
  6. 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.
    7. Make sure you stir across the bottom of the pan to prevent sticking.
  7. 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.
  8. 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).
    9. You can add a little more hot stock if the risotto is too thick.
  9. 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.