Chicken Pumpkin Risotto

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A bowl of creamy pumpkin risotto, infused with tender chicken pieces and garnished with pumpkin seeds and a sprig of fresh thyme. The dish rests on a marble surface, surrounded by additional sprigs of thyme. A spoon is tucked invitingly in the bowl.

Creamy chicken pumpkin risotto blends rich and sweet flavors into a perfectly cozy, comforting dinner.

Course Main

Cuisine Italian

Keyword chicken pumpkin risotto

Prep Time 15

Cook Time 30

Total Time 42

Calories 1747kcal

Author Ksenia Prints

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!

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