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This chicken and pumpkin risotto offers a creamy and rich flavor, making it a perfect choice for a comforting meal during the autumn or winter season.
When it comes to the fall, to me there isn't much better than risotto - from chorizo risotto to pear risotto to risotto al forno.
But let's be honest, the king of fall flavors is pumpkin and that's where this risotto comes into play.
Why This Recipe Works
- Pumpkin lovers - If you are a fan of pumpkin, this is the perfect savory dish to celebrate its earthy and nutty flavors.
- Textural contrast -The crispy texture of the hazelnuts contrasts with the creamy and smooth consistency of risotto.
- Seasonal appeal - The combination of chicken and pumpkin in risotto is particularly appealing during the fall and winter months when pumpkins are in season. It's a cozy and heartwarming dish that celebrates the flavors of the season.
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Ingredient Notes
- Olive oil and butter - Butter adds richness, while olive oil prevents the butter from burning. Use a combination of both for a balance of flavors.
- Aromatics - Shallots and garlic are used to build the flavor base of risotto. Sauté them in butter and olive oil until they're translucent before adding the rice.
- Arborio rice - Arborio rice is the classic choice for risotto due to its high starch content, which contributes to the creamy texture.
- Wine - A dry white wine like Chardonnay or Sauvignon Blanc adds depth and acidity to the risotto
- Chicken stock - Use quality low-sodium chicken stock so you can control the amount of salt in the dish.
- Chicken - Use cooked chicken from a roast or rotisserie chicken to save time.
- Pumpkin - While you can opt for fresh pumpkin I prefer canned pumpkin for ease of use.
- Goat cheese - Adds a little tanginess and creaminess to the risotto.
- Parmesan cheese - Grated Parmesan cheese adds a nutty and salty flavor to the risotto. Use freshly grated Parmesan for the best taste.
- Sage - Adds savory, earthy, and slightly peppery taste with hints of mint, eucalyptus, and citrus.
- Hazelnuts - Adds textural contrast and a nutty flavor that complements the pumpkin.
Ingredient Swaps
Like any recipe, you can replace some of the ingredients in this risotto. Some variations include:
- Arborio rice is most common, but other short-grain rice like Carnaroli, Vialone, Nano, and Baldo work as well.
- If you don't have wine or do not want alcohol, you can substitute with more chicken stock.
- I like the ease of rotisserie chicken but you can cook your own try other proteins like turkey, duck or sausage.
- It has pumpkin in the title for a reason, but you can use butternut squash or sweet potatoes instead of the pumpkin.
- I personally prefer chicken stock for flavor, but vegetable stock works too.
- While I like to use Parmesan cheese, you can substitute with Manchego.
- Thyme, rosemary, or tarragon can be used in place of sage or in combination with it.
- Swap out hazelnuts with toasted almonds, walnuts, or pecans for a different texture and flavor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook shallots and garlic in a Dutch oven or skillet with butter and oil before adding risotto, cooking for another minute.
Deglaze with wine before adding hot chicken stock 1 cup at a time. Cook until all of the chicken stock is absorbed.
When the rice is about done, heat the remaining butter until browned and add the sage.
Stir in the remaining ingredients as well as the browned butter sage until everything is combined.
FAQs
Use only Italian short-grain rice varieties such as Arborio, Carnaroli, Vialone, Nano, and Baldo.
In the US, Arobrio rice is the most common you'll find. Short-grain rice has a high starch content and tends to absorb less liquid which is perfect for this risotto.
No! If you rinse the rise, you rinse the starch off which is key to creating a quality risotto.
Risotto is traditionally made with Arborio rice which has high rice gluten content, but it's not the same thing as the gluten that would bother you.
Because of this, 95% of the time you are safe to consume risotto if you have a gluten allergy. Where the 5% comes into play is if the broth/stock you use has traces of gluten in it. So just read the ingredients of your stock before using.
Absolutely! To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can also add extra vegetables or protein sources like tofu or chickpeas for a satisfying meatless meal.
You can place the risotto in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
The best way to reheat risotto is to place with a saucepan with a small amount of stock or water. Add about ¼ cup of liquid per cup of risotto. Heat over medium-low heat until warmed through.
You can also microwave by adding to a microwave-safe dish with 1-2 tablespoon of water or stock to each cup of risotto. Heat on 50% power in 1-2 minute intervals, stirring between each until warmed through.
Equipment
The equipment you use is important to how the risotto recipe turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to be able to cook the rice.
- Wooden spoon - Used to mix together the ingredients.
- Chef's knife - You want a quality knife to cut the shallots, garlic and sage.
- Cheese grater - Needed to grate blocks of cheese.
Pro Tips/Recipe Notes
- Toast/cook the rice in butter/oil so it absorbs the stock slowly without becoming soggy.
- Use quality dry white wine to deglaze the pan. You want a wine you'd be willing to drink as it adds flavor and acidity to the risotto.
- Use hot stock so when you add to the rice it won't cool everything down and mess up the cooking process.
- Slowly add the stock and wait until it is absorbed before adding more which allows the rice to create that creamy starch you expect from risotto.
- Stir the risotto often enough, but don’t stir so much your arm gets tired. It should be just enough to keep the risotto from burning.
- Keep at a medium simmer throughout cooking, otherwise your risotto with take forever.
- Cook until al dente. Risotto should have some body and bite to it and not be too mushy or starchy.
- Wait until rice is finished cooking before stirring in the rest of the ingredients.
Other Risotto Recipes
If you’ve tried this chicken and pumpkin risotto recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken and Pumpkin Risotto
Ingredients
- 3 tablespoon olive oil
- 6 tablespoon unsalted butter, divided
- 2 medium shallots, diced
- 3 garlic cloves, minced
- 1 ½ cups arborio rice
- 1 cup dry white wine
- 5 cups low-sodium chicken stock
- 2 cups shredded chicken
- 1 (15 oz can) pumpkin puree
- 4 oz goat cheese
- 1 cup freshly grated parmesan cheese
- 3 tablespoon sage, chopped
- ½ cup hazelnuts, toasted
Instructions
- In a medium, heavy saucepan, melt 3 tablespoon butter and 3 tablespoon olive oil over medium heat. Add the shallots and sauté until tender but not brown, about 3 minutes. Add garlic and cook for 30 seconds. Add the rice and stir to coat with the butter and oil and cook for about 1 minute.
- Deglaze the pan with the white wine, and simmer over low heat until almost all of the wine has been absorbed. Add chicken stock that is simmering 1 cup at a time, stirring the rice constantly and waiting for the stock to be absorbed before adding more.
- When the rice is almost done, heat 3 tablespoon butter over medium heat. Cook until the butter starts to foam and turn brown, about 3 minutes. Stir in chopped sage. Remove from heat.
- Add the chicken, pumpkin puree, goat cheese, Parmesan cheese and brown butter with sage to the rice and stir until everything is combined. Top with some Parmesan cheese and toasted hazelnuts.
Notes
- Toast/cook the rice in butter/oil so it absorbs the stock slowly without becoming soggy.
- Use quality dry white wine to deglaze the pan. You want a wine you'd be willing to drink as it adds flavor and acidity to the risotto.
- Use hot stock so when you add to the rice it won't cool everything down and mess up the cooking process.
- Slowly add the stock and wait until it is absorbed before adding more which allows the rice to create that creamy starch you expect from risotto.
- Stir the risotto often enough, but don’t stir so much your arm gets tired. It should be just enough to keep the risotto from burning.
- Keep at a medium simmer throughout cooking, otherwise your risotto with take forever.
- Cook until al dente. Risotto should have some body and bite to it and not be too mushy or starchy.
- Wait until rice is finished cooking before stirring in the rest of the ingredients.
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