Description
A creamy, comforting risotto that beautifully combines tender chicken, sweet pumpkin, and fragrant sage—perfect for cozy dinners or impressing guests.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup Arborio rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup fresh pumpkin puree
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves, chopped (about 2 tbsp)
Instructions
- 1. Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook for about six minutes per side until golden brown and cooked through. Remove from skillet and set aside to rest.
- 2. Sauté the Aromatics: In the same skillet, add diced onion and minced garlic. Sauté for about two minutes until fragrant.
- 3. Add Arborio Rice: Stir in Arborio rice and toast lightly for about two minutes while stirring constantly.
- 4. Incorporate Broth Gradually: Slowly add warm chicken broth one ladle at a time, stirring frequently until absorbed before adding more. Continue until the rice is al dente and creamy, approximately 20-25 minutes.
- 5. Mix in Pumpkin and Sage: Once risotto reaches a creamy consistency, stir in pumpkin puree and chopped sage leaves. Allow to meld for five additional minutes.
- 6. Finish with Parmesan: Stir in grated Parmesan cheese until melted and well combined. Adjust seasoning if necessary.
- 7. Serve warm, garnished with additional sage if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Swap chicken for mushrooms or spinach for a vegetarian option. Experiment with spices like nutmeg for an extra flavor boost. Store leftovers in an airtight container in the fridge for up to three days; reheating with a splash of broth or water will restore creaminess.