Try my creamy chicken and pumpkin risotto recipe, a cozy fall dinner that's easy to make and perfect for the whole family.
I still remember the first chaotic attempt at making risotto. My kids were swirling around the kitchen, excitedly asking, "What's for dinner?" while my partner leaned in with curiosity, glass of white wine in one hand, wondering how it would turn out. That evening, flour inexplicably dusted the countertop, even though risotto doesn’t use flour. But despite the mess, it became a family story—one filled with laughter and togetherness.
Since that day, risotto nights, with my pumpkin chicken risotto or salmon risotto, have become our favorite family tradition. I’ve mastered the art of slowly stirring Arborio rice, pouring in warm chicken broth, and coaxing it into a creamy delight.
What makes this chicken pumpkin risotto special is its heartwarming combination of savory chicken and the sweetness of pumpkin. The grated Parmesan melts right in, turning each spoonful into a creamy burst of comfort. Sharing this dish around the table brings our family closer, and I hope it can do the same for yours.
Of course, there have been moments of improvisation. Forgot the Parmesan once? We tossed in some cheddar. Ran out of chicken stock halfway through? Water or vegetable broth had to do the trick.
My risotto recipe, like family life, is adaptable and forgiving—it embraces imperfection while turning small adjustments into something uniquely yours. And yes, sometimes improvising a recipe doesn't turn out great, but as long as there’s laughter at the table and a warm meal shared, it always feels like a win.
Ingredients for Chicken and Pumpkin Risotto Recipe
- Arborio Rice: The heart of any risotto, this short-grain rice absorbs liquid beautifully to create a creamy texture.
- Cooked Chicken Breasts: Diced for tender, juicy bites throughout the dish.
- Pumpkin Puree: Adds a hint of sweetness and a beautiful golden hue.
- Chicken Broth: Provides a flavorful base, keeping the risotto moist and creamy.
- Onion: Diced to form the aromatic foundation of the dish.
- Garlic: Minced to add a bold, savory note.
- Parmesan Cheese: Grated for a nutty, rich flavor that enhances the creaminess.
- Olive Oil: Used to sauté and add depth to the dish.
- Salt and Black Pepper: Simple seasonings to balance and highlight the flavors.
See recipe card for exact quantities to make this chicken and pumpkin risotto.
Directions to Make Chicken Pumpkin Risotto Recipe
Heat the Broth
Keep your chicken broth warm in a separate pot over low heat. Warm broth ensures the risotto cooks evenly and helps to make the risotto creamy.
Cook the Chicken
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.
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Sauté the Aromatics
Using the same pan, add another tablespoon of olive oil. Sauté the diced onion and minced garlic over medium heat until soft and fragrant, about 3-4 minutes.
Toast the Rice
Add the Arborio rice to the pan with the onions and garlic. Stir continuously for about a minute to coat the rice in oil and toast it lightly.
Build the Risotto
Gradually add ½ cup of warm chicken broth to the rice, stirring frequently until the liquid is absorbed. Continue this process, adding broth ½ cup at a time, stirring often, until the rice becomes creamy and tender—about 20 minutes.
Incorporate the Pumpkin and Chicken
About 15 minutes into cooking the rice, stir in the roasted pumpkin puree and add the chicken pieces. To make the risotto, continue adding broth and stirring until the rice is fully cooked.
Add the Finishing Touches
Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
Serve and Enjoy!
Serve immediately while warm and creamy.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water and warm gently on the stove or in the microwave, stirring to bring back the creamy texture. Avoid freezing, as risotto doesn’t hold up well to freezing and thawing.
Top Tips To Make Pumpkin and Chicken Risotto
- Don’t Rush: Patience is key—slowly adding broth ensures the best texture.
- Stir Frequently: Stirring releases the starch from the rice, which creates the creamy texture risotto is known for.
- Use Warm Broth: Cold broth can disrupt the cooking process and affect the consistency.
- Taste as You Go: Check the rice’s doneness and adjust seasonings throughout.
Accompanying Dishes
To create a full, satisfying meal, consider pairing this chicken pumpkin risotto with complementary dishes. For a comforting casserole, this Salmon Casserole with Cauliflower is a hearty choice. If you’re craving bold flavors, try this Zucchini Curry Recipe.
Appetizers like Baked Brie with Honey and Nuts or crispy bites like Air Fryer Tofu add delightful variety. For more comforting sides, this Carrot Casserole offers a sweet-savory option.
Round off the meal with desserts like Mini Croissants with Cinnamon and Chocolate or indulgent Chocolate-Covered Almond Butter Dates. If you’re planning a special gathering, these Valentine Charcuterie Board Ideas provide inspiration for a stunning display.
This chicken pumpkin risotto isn’t just a recipe—it’s a story of family, laughter, and love simmering together in one pot. Whether it’s your first time making risotto or part of a cherished tradition, embrace the joy of creating something beautiful with those you love.
Recipe
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Chicken Pumpkin Risotto
Equipment
- Large pan or skillet
Ingredients
- 1 cup Arborio rice
- 2 chicken breasts diced
- 1 cup pumpkin puree canned
- 4 cups chicken broth
- ½ onion diced
- 2 cloves garlic minced
- ¼ cup Parmesan cheese grated
- 2 tablespoon olive oil
- salt and pepper
Instructions
- In a separate pot, simmer the chicken broth over low heat. Keep it warm throughout the cooking process.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add another tablespoon of olive oil. Sauté the diced onion and minced garlic over medium heat until soft and fragrant, about 3-4 minutes.
- Add the Arborio rice to the pan with the onion and garlic. Stir continuously for 1 minute to lightly toast the rice and coat it in the oil.
- Gradually add ½ cup of the warm chicken broth to the rice, stirring frequently until the liquid is absorbed. Continue adding ½ cup of broth at a time, stirring until absorbed and the rice becomes creamy.
- After 15 minutes of cooking the rice, stir in the pumpkin puree and cooked chicken. Continue adding broth and stirring frequently until the rice is tender and creamy, about 5-10 more minutes.
- Once the rice is fully cooked and creamy, stir in the grated Parmesan cheese and mix well.
- Taste the risotto and season with salt and pepper as needed. Serve immediately while warm and creamy.
- Enjoy your comforting, creamy chicken pumpkin risotto!
