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
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
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Method Prep:10min › Cook:30min › Ready in:40min
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.
In a smaller saucepan, heat the chicken stock and thyme until simmering.
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.
When the rice is soft, stir in the pumpkin puree. Garnish with grated Parmesan cheese.