Pumpkin Risotto
Easy pumpkin risotto with chicken and fresh sage. The flavors of fall, perfect for a weeknight or Thanksgiving meal.
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
Use pot holders to move the cast iron skillet. Serve with garlic bread or your choice of side.