Chicken and Pumpkin Risotto

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.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 598kcal

Author Ryan Beck

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.

Nutrition