Pumpkin Risotto with Chicken and Parmesan
Indulge in the comforting embrace of creamy Pumpkin Risotto with Chicken and Parmesan, a delightful dish that captures the essence of fall. This risotto combines velvety pumpkin puree with the savory richness of chicken and the sharpness of parmesan cheese, making it an ideal choice for cozy weeknight dinners or special family gatherings. With its straightforward preparation, this recipe promises to be a hit among both kids and adults, ensuring everyone will be asking for seconds. Plus, it’s versatile enough to allow for various ingredient swaps based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs
- 1 cup arborio rice
- ½ cup white grape juice
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- In a Dutch oven, cook diced chicken over medium heat until crisp. Set aside on paper towels.
- Sauté diced onion in the remaining fat until softened.
- Stir in thyme, salt, and pepper, followed by arborio rice; toast for one minute.
- Add white grape juice; stir until absorbed.
- Gradually incorporate warm stock one ladle at a time, stirring frequently until rice is creamy and tender (about 20-25 minutes).
- Remove thyme sprigs; mix in butter, honey, and half of the parmesan cheese until creamy.
- Serve immediately topped with crispy chicken and remaining parmesan.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 365
- Sugar: 6g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg