Awesome Chicken Pumpkin Risotto
Indulge in the comforting flavors of fall with this Awesome Chicken Pumpkin Risotto, a creamy and savory dish that's sure to impress! Tender bites of perfectly seared chicken breast are nestled into a luscious, velvety risotto infused with aromatic pumpkin puree, a touch of nutmeg, and a splash of dry white wine for depth. Each grain of Arborio rice is lovingly stirred with rich chicken broth to achieve that signature creamy texture, while freshly grated Parmesan cheese adds a luxurious finish. Topped with a sprinkle of chopped parsley for a fresh, herbaceous pop of color, this easy yet elegant recipe is perfect for cozy family dinners or entertaining guests. Ready in just 50 minutes, it’s a delicious way to celebrate the season's bounty with a sophisticated twist. Perfect keywords: "chicken pumpkin risotto," "easy risotto recipes," "fall comfort food," "creamy pumpkin recipes."
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 cup pumpkin puree
- 1.5 cups arborio rice
- 5 cups chicken broth
- 0.5 cups dry white wine
- 0.75 cups, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons nutmeg
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts, season with a pinch of salt and pepper, and cook for 6-8 minutes per side until cooked through. Remove the chicken from the skillet, let it rest, and then dice it into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons butter. Once melted, add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
Stir in the arborio rice and cook for 2-3 minutes to lightly toast the grains, ensuring they are coated in the butter and oil mixture.
Add the white wine to the pan and stir until fully absorbed by the rice, about 2-3 minutes.
Begin adding the chicken broth, one ladleful (about 1/2 cup) at a time. Stir continuously and wait until the liquid is nearly absorbed before adding the next ladleful. Repeat until the rice is creamy and tender, about 20 minutes.
When the rice is almost fully cooked, stir in the pumpkin puree, nutmeg, salt, and black pepper. Mix well to combine.
Add the diced chicken to the risotto, folding it in to warm through.
Remove the skillet from heat and stir in the grated parmesan cheese. Adjust seasoning if needed.
Garnish with chopped fresh parsley and serve the risotto immediately while hot. Enjoy your Awesome Chicken Pumpkin Risotto!
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 11.9 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
