Chicken and pumpkin risotto

    40 min

    The pumpkin in this risotto recipe creates a beautiful colour and a sweet taste. If you plan to use leftover roast chicken, simply brown the onion and add the cooked chicken after that.

    1 person made this

    Serves: 4 

    • 50g butter
    • 2 tablespoons olive oil
    • 2 chicken breasts, cubed
    • 1 onion, finely chopped
    • 1 litre chicken stock
    • 1 teaspoon dried thyme leaves
    • 280g arborio or risotto rice
    • 1/2 glass white wine
    • 180g pumpkin puree or stewed pumpkin
    • 30g Parmesan cheese, grated

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large saucepan, heat the butter and olive oil over medium heat. Stir in chicken and cook for a few minutes until browned. Add onion and cook until golden and softened, about 5 minutes.
    2. In a smaller saucepan, heat the chicken stock and thyme until simmering.
    3. Stir the rice into the chicken and onion mixture; add the wine. When the wine is absorbed, add warm chicken stock (a ladle at a time), stirring after each addition until all the stock has been absorbed.
    4. When the rice is soft, stir in the pumpkin puree. Garnish with grated Parmesan cheese.
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    Reviews in English (1)


    So creamy and sweet. Had doubts but worked out great!  -  03 Mar 2015  (Review from Allrecipes AU | NZ)

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