As the days grow shorter and the air turns crisp, there’s a certain delight in cozying up with a bowl of warmth, and nothing quite does the job like Chicken and Pumpkin Risotto. Imagine the rich, creamy texture of Arborio rice slowly absorbing flavorful chicken broth, mingling with tender pieces of juicy chicken and sweet, roasted pumpkin. The scent of thyme and sage wafts through the kitchen, wrapping around you like a favorite blanket. This dish isn’t just comfort food; it’s an invitation to gather around the table with loved ones, creating memories over hearty, homemade goodness.
Perfect for those fall evenings when you want to trade takeout for something special, this low histamine risotto satisfies cravings without the added stress. Join me in the kitchen where we’ll turn simple ingredients into a nourishing dish that feels like a warm hug, perfect for sharing—or savoring all to yourself!
Why will you love Chicken and Pumpkin Risotto?
Comforting Warmth: This dish is a hug in a bowl, perfect for chilly fall evenings when you want something truly satisfying.
Nourishing Ingredients: Using wholesome chicken and seasonal pumpkin, it’s packed with flavors that evoke the essence of autumn.
Easy Preparation: With straightforward steps, even beginner cooks will shine, making it a perfect weeknight dinner!
Versatile Customizations: Feel free to swap in your favorite proteins or seasonal veggies for a personalized twist on this classic risotto.
Perfect for Sharing: Whether it’s with family or friends, this recipe encourages gathering, creating a sense of community and warmth around the dinner table.
Trade boring takeout for this delightful homemade comfort food, and let this chicken and pumpkin risotto bring loved ones together in your kitchen!
Chicken and Pumpkin Risotto Ingredients
For the Risotto
- Extra virgin olive oil – Adds richness and aids in cooking; substitute with any cooking oil of choice.
- Hokkaido pumpkin (or butternut squash) – Main ingredient providing sweetness and flavor; can swap for other edible squashes or pumpkins, but skins may need peeling.
- Dried thyme – Herb providing an earthy aroma; fresh thyme can be used as a substitute.
- Boneless skinless chicken thighs – Protein source that is tender and flavorful; can be replaced with chicken breast or any preferred protein.
- Shallot (or white onion) – For a mild onion flavor; can substitute shallots with ¼ white onion if preferred.
- Garlic cloves – Enhances flavor; imparting aroma and depth; omit for a garlic-free version if necessary.
- Nutmeg – Adds warmth and an aromatic spice note; substitute with allspice or cinnamon if desired.
- Arborio rice – Essential for a creamy risotto texture; no substitutions recommended for risotto texture integrity.
- Chicken broth – Moisture and flavor base for the risotto; use vegetable broth for a vegetarian option.
- Fresh sage leaves – Herb that brightens the dish; dried sage can be used, though fresh is preferred for flavor.
- Salt and black pepper – Basic seasonings for flavor; adjust to taste.
Transform your meals this fall with this delectable Chicken and Pumpkin Risotto recipe that comforts and satisfies!
How to Make Chicken and Pumpkin Risotto
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Preheat oven: Begin by setting your oven to 390°F (200°C) and lining a baking sheet with parchment paper to prepare for roasting the pumpkin.
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Prepare pumpkin: Slice the Hokkaido pumpkin, removing all seeds, and toss with olive oil and dried thyme. Roast for 25 minutes or until tender and slightly caramelized.
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Heat broth: In a separate pot, warm your chicken broth over low heat. Keeping it hot will help the risotto cook evenly and maintain creaminess.
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Sear chicken: In a large skillet, heat some olive oil and sear the diced chicken thighs until golden brown and cooked through to 165°F, about 7-10 minutes. Set aside to keep warm.
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Sauté aromatics: In the same skillet, add diced shallot and sauté until softened. Incorporate minced garlic and nutmeg, then toast the Arborio rice for 1-2 minutes until lightly golden.
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Add broth gradually: Gradually pour in warm chicken broth, ¼ cup at a time, stirring continuously until each addition is absorbed, which should take roughly 20 minutes to achieve that creamy texture.
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Stir in toppings: Gently fold in the cooked chicken, roasted pumpkin, and chopped fresh sage leaves, seasoning with a pinch of salt and black pepper to taste.
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Serve warm: Dish out the risotto, serving it warm and garnished with optional fried sage leaves for an extra layer of texture and flavor.
Optional: For a delightful twist, sprinkle with freshly grated Parmesan cheese before serving.
Exact quantities are listed in the recipe card below.
What to Serve with Chicken and Pumpkin Risotto?
A well-rounded meal experience can elevate your cozy risotto night to a delightful occasion.
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Fresh Arugula Salad:
The peppery flavors of arugula paired with a light lemon vinaigrette cut through the richness of the risotto, making each bite refreshing. -
Garlic Breadsticks:
Crunchy on the outside and soft on the inside, these breadsticks are perfect for soaking up any leftover creamy sauce, enhancing your dining experience. -
Roasted Brussels Sprouts:
These caramelized mini cabbages add a delightful textural contrast and their nutty flavor complements the dish beautifully, creating an autumnal vibe. -
Crispy Sage Chips:
Frying sage leaves until crispy brings out their earthy aroma and gives a special touch, adding both visual appeal and a delightful crunch. -
Buttery Corn on the Cob:
Sweet, juicy corn on the cob brings a burst of freshness and pairs gorgeously with the savory notes of your chicken and pumpkin risotto. -
Sparkling Apple Cider:
This refreshing beverage not only enhances the fall flavors but also adds a celebratory touch, perfect for your family’s cozy gathering. -
Pumpkin Spice Muffins:
Ending your meal with soft, spiced muffins pays homage to the seasonal ingredients in the risotto while delivering sweetness to conclude your culinary experience. -
Chardonnay:
A chilled glass of unoaked Chardonnay balances the dish’s creaminess and elevates your dinner with its crisp profile.
These pairings are designed to complement the warmth and depth of flavors in your flavorful Chicken and Pumpkin Risotto, crafting an unforgettable dining experience.
Variations & Substitutions for Chicken and Pumpkin Risotto
Feel free to explore and personalize this comforting dish with these delightful variations!
- Vegetarian: Swap chicken for sautéed mushrooms or chickpeas for a hearty, plant-based version, maintaining that umami depth while keeping it satisfying.
- Spicy Kick: Add a pinch of red pepper flakes to the risotto while cooking for a gentle warmth that elevates the entire dish. A little heat goes a long way!
- Non-Dairy: Use coconut milk instead of chicken broth for a creamy, dairy-free twist, imparting a subtle sweetness that complements the pumpkin beautifully.
- Nutty Flavor: Toast some pine nuts or walnuts and fold them into the risotto for added crunch and a nutty flavor that adds another layer of deliciousness.
- Flavorful Broth: Experiment with homemade broth or stock infused with herbs for even richer flavors—a great way to elevate your cozy risotto.
- Savory Add-Ins: Grated carrots or finely chopped spinach can be mixed in for additional nutrients, color, and flavor, perfect for packing in those veggies.
- Grain Variation: Try using farro or quinoa in place of Arborio rice for a different texture and a nutritious twist that brings a unique chew to this comforting dish.
- Seasonal Twist: Replace pumpkin with roasted sweet potatoes or acorn squash for a different sweet profile, making the dish uniquely yours for any season!
These playful variations will keep your Chicken and Pumpkin Risotto fresh and exciting, ensuring you can enjoy this warm hug of a dish in endless delicious ways!
Make Ahead Options
These Chicken and Pumpkin Risotto preparations are perfect for busy weeknights! You can roast the pumpkin and sauté the chicken up to 24 hours in advance, allowing you to simply combine them when it’s time to enjoy your meal. Once prepped, store the roasted pumpkin and cooked chicken in separate airtight containers in the refrigerator. This not only maintains their flavors but also ensures your risotto is just as delicious when you finally prepare it. When ready to serve, simply follow the final steps of gradually adding warm broth to the Arborio rice, mixing in your prepped ingredients, and enjoy a comforting, home-cooked dinner with minimal fuss!
Storage Tips for Chicken and Pumpkin Risotto
- Fridge: Store leftover risotto in an airtight container for up to 3 days. Allow it to cool before sealing to preserve flavor and freshness.
- Freezer: For longer storage, freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: To regain creaminess, reheat gently on the stovetop, stirring in a splash of chicken broth as needed until warm throughout.
- Room Temperature: It’s best not to leave Chicken and Pumpkin Risotto out for more than 2 hours to prevent spoilage. Always refrigerate leftovers promptly.
Expert Tips for Chicken and Pumpkin Risotto
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Choose Quality Rice: Arborio rice is essential for achieving creaminess. Avoid rinsing it, as you need that starch to create that luxurious texture.
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Monitor Liquid Absorption: Stir frequently and add broth gradually, ensuring each addition is absorbed before the next. This will help you achieve the perfect risotto consistency.
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Perfectly Roast Pumpkin: Ensure your pumpkin is nicely caramelized for added sweetness. Keep an eye on it while roasting to prevent overcooking or burning.
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Custom Add-Ins: Feel free to get creative! Add seasonal veggies like spinach or kale, or swap chicken for turkey for a different protein twist in your Chicken and Pumpkin Risotto.
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Serve Fresh: Risotto is best enjoyed immediately after cooking. If you need to reheat, add a splash of broth to restore the creamy texture.
Chicken and Pumpkin Risotto Recipe FAQs
What type of pumpkin should I use for the risotto?
Using Hokkaido pumpkin or butternut squash will give your risotto a lovely sweetness and depth of flavor. If you choose to use other squashes, it’s essential to peel them first, as some skins may be tough.
How should I store leftover Chicken and Pumpkin Risotto?
Store your leftover risotto in an airtight container in the refrigerator for up to 3 days. Make sure it cools down before sealing to keep all the delicious flavors locked in!
Can I freeze Chicken and Pumpkin Risotto?
Absolutely! To freeze, portion the risotto into airtight containers and freeze for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat on the stovetop. Add a splash of broth to regain its creamy texture.
Why is my risotto too sticky or gummy?
If your risotto turns out sticky, it may be due to using lower-quality Arborio rice or not stirring enough as you add the broth. Don’t rinse the rice; that starch is crucial for that creamy result. Aim to stir consistently while adding warm broth gradually.
Is this recipe suitable for people with dietary restrictions?
This Chicken and Pumpkin Risotto is low histamine and alcohol-free, making it a great choice if you have sensitivities. As always, if you’re cooking for someone with allergies, be sure to double-check all ingredients—especially chicken broth—as some brands may contain additives.
Savor Cozy Chicken and Pumpkin Risotto for Fall Comfort
Ingredients
Equipment
Method
- Preheat the oven to 390°F (200°C) and line a baking sheet with parchment paper for roasting the pumpkin.
- Slice the Hokkaido pumpkin, remove seeds, and toss with olive oil and dried thyme. Roast for 25 minutes or until tender and slightly caramelized.
- In a separate pot, warm the chicken broth over low heat, keeping it hot for even risotto cooking.
- In a large skillet, heat olive oil and sear diced chicken thighs until golden brown and cooked through to 165°F, about 7-10 minutes. Set aside to keep warm.
- In the same skillet, add diced shallot and sauté until softened. Incorporate minced garlic and nutmeg, then toast the Arborio rice for 1-2 minutes until lightly golden.
- Gradually pour in warm chicken broth, ¼ cup at a time, stirring continuously until each addition is absorbed, taking roughly 20 minutes to achieve creamy texture.
- Gently fold in the cooked chicken, roasted pumpkin, and chopped fresh sage leaves, adding salt and black pepper to taste.
- Dish out the risotto warm, garnished with optional fried sage leaves for extra texture and flavor.