Chicken Pumpkin Risotto

    40 minutes

    The pumpkin in this risotto recipe creates a wonderful colour and a sweeter taste. I like to serve this with sliced french bread.


    Northern Territory, Australia
    8 people made this

    Serves: 4 

    • 50g butter
    • 2 tablespoons olive oil
    • 2 chicken breasts, diced
    • 1 brown onion, diced
    • 1 litre chicken stock
    • 1 teaspoon dried thyme leaves
    • 1 1/2 cups alborio rice
    • 1/2 glass white wine
    • 2/3 cup pumpkin puree or stewed pumpkin
    • 30g Parmesan, grated

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large saucepan add the butter and olive oil then heat over a gentle moderate heat. Add the chicken, when white all over add the onion then cook until becoming transparent.
    2. In a small saucepan add the chicken stock and thyme then bring to a simmer.
    3. To the chicken add the rice and stir, when it has absorbed the butter and oil then add the wine. When the wine is absorbed add the chicken stock a ladle at a time, stirring after each ladle until absorbed.
    4. When the rice is soft and the chicken stock gone stir in the pumpkin puree. Garnish with Parmesan.

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    So creamy and sweet. Had doubts but worked out great!  -  03 Mar 2015