Description
Pumpkin Sage Chicken Risotto is a creamy, comforting dish that combines savory chicken with the earthy sweetness of pumpkin and aromatic sage, perfect for cozy dinners.
Ingredients
Scale
- 1 cup Arborio rice
- 3–4 boneless, skinless chicken breasts, diced
- 1 cup pumpkin puree
- 4 cups low-sodium chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh sage leaves, chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Gather all ingredients. Dice the chicken into bite-sized pieces. Chop the onion and mince the garlic.
- Sauté Onion and Garlic: In a large skillet over medium heat, add olive oil. Sauté chopped onion and minced garlic until translucent and fragrant, about 5 minutes.
- Cook the Chicken: Add diced chicken to the skillet. Season with salt and pepper. Cook until golden brown on all sides, approximately 7 minutes.
- Add Rice: Stir in Arborio rice, ensuring each grain is coated in oil from the pan. Toast for about 2 minutes until slightly translucent.
- Incorporate Broth Gradually: Pour in one ladleful of chicken broth at a time, stirring continuously until absorbed before adding more. This process takes about 20 minutes.
- Mix in Pumpkin and Sage: Once rice is al dente and creamy (you may not need all the broth), stir in pumpkin puree and chopped sage leaves for an additional 2 minutes to warm through.
- Serve Hot: Plate generously and top with extra Parmesan cheese if desired. Drizzle with olive oil before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 4g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For added flavor, swap sage for thyme or rosemary. Consider adding mushrooms or spinach for extra nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat with a splash of broth or water to restore creaminess.