Name: Chicken Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups chicken broth; 1 cup pumpkin puree; 1 onion, finely chopped; 2 cloves garlic, minced; 1 lb boneless, skinless chicken breast, diced; 1/2 cup white wine; 1/2 cup grated Parmesan cheese; 2 tbsp butter; 1 tbsp olive oil; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

In a large saucepan, heat the chicken broth over medium heat. Keep it warm but not boiling.
In a separate large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the butter and sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.
Add the Arborio rice to the skillet and stir to coat the rice with the butter, cooking for an additional 2-3 minutes until the rice is slightly toasted.
Deglaze the skillet with white wine, stirring constantly until the wine is absorbed into the rice.
Begin adding the warm chicken broth, one cup at a time, stirring continuously and allowing each cup to be absorbed before adding the next.
After adding 3 cups of chicken broth, stir in the pumpkin puree until well incorporated into the rice.
Continue adding the remaining broth, stirring constantly until the rice is creamy and cooked to al dente, about 18-20 minutes in total.
Stir in the cooked chicken, Parmesan cheese, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and let it sit, covered, for a few minutes before serving.
Serve the Chicken Pumpkin Risotto hot, garnished with fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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