Chicken and Pumpkin Risotto

This chicken and pumpkin risotto has it all: it’s rich without being heavy, it’s creamy and comforting, it’s packed with tender chicken pieces, and it’s full of flavor. It’s made with roasted pumpkin, and roasting it increases its flavor and makes it even creamier and smoother.

This recipe is also great for meal prep or using leftover ingredients like cooked chicken, rotisserie chicken, and pumpkin puree. For example, you could roast the pumpkin or squash, cook the chicken in advance, and make a quick risotto on any busy weeknight.

Try other delicious recipes like the Pumpkin Risotto or the Pumpkin and Gorgonzola Risotto.

Recipe ingredients

Risotto rice: Arborio, Vialone nano or Carnaroli are all great. Arborio is the most readily available sort; that’s why I tend to use it for most of the risotto recipes I make.

Chicken: I used breast cubes leftover from making roast chicken. But you can use any leftover pieces you have. Pan-fried, baked, or poached chicken breast, thighs, or leftover rotisserie chicken. Turkey leftovers from your Thanksgiving or Christmas dinner are just as great.

Pumpkin: A flavorful sort like Hokkaido (red Kuri squash), butternut squash, or sugar pumpkin. Don't use Halloween pumpkins (Jack-o'-lantern); it’s tasteless.

• If using Hokkaido pumpkin, there is no need to remove the peel after roasting. Remove the peel of butternut squash or any other pumpkin.

Parmesan: Freshly grated cheese from a wedge.

Other ingredients: Vegetable broth (or chicken broth or stock), onion, dry white wine, butter, olive oil, dill, and spices - fine sea salt, ground black pepper, and nutmeg.

See the recipe card for full information on ingredients and quantities.

Roast pumpkin:

• Cut it in two halves, remove the seeds, and bake it on a lined baking sheet in the preheated oven for 40-50 minutes or until fork-tender (1).
• Let it cool shortly, and remove the peel unless it’s a Hokkaido. You will only need 1 lb/500 g to make this chicken and pumpkin risotto. Use the leftovers for another recipe, for instance, Roasted Pumpkin Salad, Vegan Roasted Pumpkin Soup, or Pumpkin Frittata.
• Puree half of the needed pumpkin and cut the other half into cubes (2).

Cook risotto:

• Pour the stock into a small pan and keep it on the stovetop on very low heat; the stock added to the rice must always be hot.
• Sauté: Heat the oil in a large skillet, Dutch oven, or saucepan. Cook the finely chopped onion until translucent (3). Add the grains (unwashed) and stir with a wooden spoon until they are coated with the oil. Toast the rice lightly, add the wine, stir, and let the wine bubble away (4).

• Simmer: Start adding the stock little by little (5), only adding the next cup when the previous one has been absorbed. Stir often, scraping the bottom of the pan (6). After 15-20 minutes, the grains should be tender, but check; they should be soft but not mushy or overcooked.

• Stir in the pumpkin puree, cubes, butter, grated Parmesan cheese, nutmeg, salt, and black pepper to taste. Finally, fold in the chopped chicken and dill (7,8).
• Let stand for about 5 minutes and serve.

Store and reheat risotto

The chicken and pumpkin risotto is best served immediately.

Cool the leftovers quickly and refrigerate them in an airtight container for 2-3 days.

Reheat on the stovetop or the microwave. Add a splash of stock or water to loosen the dish and stir often.

Risotto is not suitable for freezing. It is possible but will not be very good once thawed.

How to serve?

The recipe serves four people very generously; you might even be able to feed five or six.

Serve with a leafy salad with Yogurt Dressing or vinaigrette. Try the pumpkin and chicken risotto recipe with roasted, steamed, or boiled vegetables, like Steamed Swiss Chard, spinach, or kale, Buttered Peas, Roasted Carrots, The Best Caramelized Brussels Sprouts, or Roasted Leeks.

More risotto recipes

Recipe