Smoked Chicken and Pumpkin Risotto
Indulge in the comforting flavors of fall with this Smoked Chicken and Pumpkin Risotto, a creamy and flavorful dish perfect for cozy evenings. This recipe combines the earthy sweetness of pumpkin puree with the smoky tenderness of shredded chicken breast, all nestled in a velvety arborio rice base infused with parmesan and fresh thyme. Made with a touch of dry white wine and ladlefuls of warm chicken stock, this risotto achieves its signature creamy texture through the classic stovetop stirring technique. Finished with a sprinkle of fresh parsley for a pop of color, this one-pot wonder is as elegant as it is satisfying. Ideal for weeknight dinners or a dinner party centerpiece, this dish is your go-to for a hearty, gourmet experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken stock
- 1 cup pumpkin puree
- 1 cup, shredded smoked chicken breast
- 0.75 cups, grated parmesan cheese
- 1 teaspoon fresh thyme leaves
- to taste salt
- to taste black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the chicken stock in a saucepan and keep it warm over low heat.
In a large, heavy-bottomed pan, heat the olive oil and butter over medium heat.
Add the finely chopped onion and cook for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute.
Add the arborio rice to the pan, stirring constantly for 1-2 minutes until the grains are lightly toasted and coated in oil.
Pour in the dry white wine and simmer, stirring occasionally, until it has mostly evaporated.
Begin adding the warm chicken stock, one ladleful at a time, stirring frequently and waiting until the liquid is absorbed before adding the next ladleful. This process should take about 20 minutes.
Once the rice is nearly cooked (it should still have a slight bite to it), stir in the pumpkin puree and shredded smoked chicken breast. Cook for a further 3-5 minutes, adding stock as needed to keep the risotto creamy.
Remove the pan from the heat and stir in the grated parmesan cheese and fresh thyme leaves. Season with salt and black pepper to taste.
Let the risotto rest for 2 minutes, then garnish with chopped fresh parsley before serving.
Serve the risotto warm with extra parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 20.6 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 952 mg | 73% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1662 mg | 35% | |
*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.
