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Pumpkin Chicken Risotto

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 450
A creamy and comforting risotto featuring roasted Hokkaido pumpkin and tender chicken, perfect for a cozy meal.

Ingredients

Vegetables

  • 500 g Hokkaido pumpkin (sliced and roasted)
  • 2 tablespoons olive oil
  • 4 cups chicken broth (kept warm)
  • 1 pound diced chicken thighs (cooked to 165F)
  • 2 shallots shallots (finely chopped)
  • 3 cloves garlic (minced)
  • 1/4 teaspoon nutmeg (ground)
  • 1 1/2 cups arborio rice (for risotto)
  • 8 sage leaves sage leaves (for flavor)

Instructions 

  • Slice pumpkin, drizzle with olive oil, and roast until tender.
  • Heat chicken broth and keep warm on stovetop.
  • Cook diced chicken until internal temperature reaches 165F, then set aside.
  • Sauté shallots, garlic, and nutmeg; add rice and toast for a few minutes.
  • Gradually add warm broth, stirring until rice is creamy and tender. Mix in chicken, pumpkin, and sage leaves.

Notes

Stir frequently to achieve a creamy texture and prevent sticking.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: pumpkin