This Pumpkin Risotto recipe with Chicken, Fresh Sage, and Parmesan Cheese is a perfect fall comfort food. Rich, creamy & perfect for a delicious weeknight meal or Thanksgiving dinner.
The pumpkin puree gives you a delightfully earthy flavor that mixes well with the chicken and gives you a real hearty meal.
And let’s face it, anytime you get to use your Cast Iron Skillet is a good time in the kitchen! So break out the good old cast iron and make an amazing dinner pumpkin risotto for your family this weekend.
It’s easy, it’s delicious, and anyone can make it!
The pumpkin craze is here and it’s not going anywhere soon! Pumpkin is everywhere once the fall season hits, so it’s only fitting that we have this pumpkin risotto recipe and more pumpkin recipes.
Pumpkin Pie Cookies, Pumpkin Whoopie Pies, Pumpkin Cheesecake, Pumpkin Donuts, Pumpkin Macaroni and Cheese, and of course, the iconic staple—Pumpkin Pie.
It seems crazy for sure, but it’s all delicious!
Pumpkin Risotto Recipe
In an effort to keep the pumpkin train moving, I’m tossing this Pumpkin Risotto with Chicken and Sage into the recipe vault.
While some people have a pumpkin obsession, generally, my obsession is easy to make recipes that can be customized to fit your personal taste.
Equipment Needed
Ingredients
- 1/2 small Onion chopped
- 2 Tbsp Olive oil
- 1 Cup Arborio rice
- 1 Cup Water divided
- 2 Cups Whole milk
- 1/2 15oz Pumpkin puree can
- 3 Tbsp Fresh sage chopped and divided
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/4 tsp grated nutmeg optional
- 1 Cup Grated Parmesan cheese
- 3 Cups Chopped rotisserie chicken pre-cooked
Instructions
- Pre-heat oven broiler. Cook onion in a hot cast iron skillet over medium heat for 4-5 minutes or until tender.
- Stir in the rice. Add 1/2 cup water and simmer for 3 minutes or until water is absorbed. Add milk and simmer, stirring occasionally for 8-10 minutes. Stir in another 1/2 cup water, pumpkin puree, sage, salt, pepper, and nutmeg.
- Cook 8-10 minutes or until rice is tender and creamy. Stir in 3/4 cup cheese and chicken, sprinkle with remaining 1/4 cup cheese.
- Place skillet under broiler for 2-3 minutes or until golden brown. Sprinkle with sage before serving.
What Rice to Use for Risotto?
Making risotto is quite easy, and this recipe is easier than most. You really don’t need to babysit this risotto a whole lot.
Make sure to grab your Arborio Rice!
Arborio rice is the traditional rice that is used in nearly all risottos. You can get it by using that link or grab it at your local grocer.
Follow our recipe and you’ll find yourself a risotto expert in no-time!
Pumpkin Risotto
Equipment
- Stovetop
- Cast iron or oven safe skillet
Ingredients
- 1/2 small Onion chopped
- 2 Tbsp Olive oil
- 1 Cup Arborio rice
- 1 Cup Water divided
- 2 Cups Whole milk
- 1/2 15oz Pumpkin puree can
- 3 Tbsp Fresh sage chopped and divided
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/4 tsp grated nutmeg optional
- 1 Cup Grated Parmesan cheese
- 3 Cups Chopped rotisserie chicken pre-cooked
Instructions
- Pre-heat oven broiler. Cook onion in a hot cast iron skillet over medium heat for 4-5 minutes or until tender.
- Stir in the rice. Add 1/2 cup water and simmer for 3 minutes or until water is absorbed. Add milk and simmer, stirring occasionally for 8-10 minutes. Stir in another 1/2 cup water, pumpkin puree, sage, salt, pepper, and nutmeg.
- Cook 8-10 minutes or until rice is tender and creamy. Stir in 3/4 cup cheese and chicken, sprinkle with remaining 1/4 cup cheese.
- Place skillet under broiler for 2-3 minutes or until golden brown. Sprinkle with sage before serving.
Video
Notes
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Pumpkin risotto that is easy to make! Just follow these simple steps and you’ll have a delicious dish on the table in no time.