Chicken Pumpkin Risotto

Chicken Pumpkin Risotto


1 person made this

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

Launa Northern Territory, Australia

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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Reviews (1)


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

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