This chicken and pumpkin risotto is luxuriously creamy and full of autumnal flavor—an ideal comforting meal for cool weather. Even if you’ve never made risotto before, this recipe comes together in under 40 minutes.
In fall I reach for risotto constantly—whether it’s chorizo risotto, risotto al forno, or salmon risotto. But pumpkin is the true king of the season, and this chicken-and-pumpkin version celebrates its earthy, slightly sweet character. It’s also excellent for meal prep and makes smart use of leftovers like cooked chicken or canned pumpkin puree.
Why This Recipe Works
- Pumpkin lovers: A savory way to highlight pumpkin’s nutty, earthy flavor.
- Textural contrast: Toasted hazelnuts add crunch against the silky risotto.
- Seasonal comfort: Chicken and pumpkin make a cozy, satisfying dish for autumn and winter.
Ingredient Notes
- Olive oil and butter: Butter adds richness while olive oil helps prevent burning—use both for balance.
- Aromatics: Shallots and garlic build the flavor base. Sauté gently until translucent before adding rice.
- Arborio rice: Classic short-grain rice with high starch content delivers the creamy texture risotto requires.
- Wine: A dry white (Chardonnay or Sauvignon Blanc) adds acidity and depth—optional but recommended.
- Stock: Use good-quality low-sodium chicken stock so you can control seasoning.
- Chicken: Cooked shredded chicken—rotisserie or leftover roast—keeps this recipe quick.
- Pumpkin: Canned pumpkin puree is convenient and consistent; fresh roasted pumpkin also works.
- Cheeses: Goat cheese gives a tangy creaminess; Parmesan brings nutty, salty depth—use freshly grated for best flavor.
- Sage: Earthy and aromatic, sage pairs beautifully with pumpkin and brown butter.
- Hazelnuts: Toasted hazelnuts add crunch and a complementary nutty note.
Ingredient Swaps
There are several easy substitutions depending on what you have:
- Swap Arborio for other Italian short-grain rice like Carnaroli or Vialone Nano.
- Omit the wine and use an extra cup of stock if you prefer no alcohol.
- Replace chicken with turkey, duck, sausage, or keep it vegetarian with extra vegetables or tofu.
- Use butternut squash or sweet potatoes in place of pumpkin for a similar flavor profile.
- Vegetable stock works if you prefer a meatless base.
- Substitute Manchego for Parmesan if desired.
- Try thyme, rosemary, or tarragon in place of—or alongside—sage.
- Swap hazelnuts for toasted almonds, walnuts, or pecans for a different crunch.
How to Make Chicken and Pumpkin Risotto
The full ingredient list and instructions are in the recipe card below.
Step 1: In a heavy saucepan, melt 3 tablespoons butter with 3 tablespoons olive oil. Sauté diced shallots until tender, then add minced garlic for about 30 seconds. Stir in the rice to toast briefly.
Step 2: Deglaze with dry white wine and let it simmer until mostly absorbed. Add hot chicken stock one cup at a time, stirring and waiting for absorption before adding more.
Step 3: Continue adding stock and stirring until the rice is nearly al dente and the mixture is creamy.
Step 4: When the rice is almost done, brown the remaining 3 tablespoons of butter in a small pan until fragrant and nutty, then add chopped sage and remove from heat.
Step 5: Stir shredded chicken, pumpkin puree, goat cheese, Parmesan, and the brown butter with sage into the rice until fully combined.
Step 6: Finish with extra Parmesan and toasted hazelnuts for texture. Serve immediately while warm and creamy.
Recipe FAQs
Use Italian short-grain rice such as Arborio, Carnaroli, Vialone Nano, or Baldo. These varieties have high starch content and yield the creamy texture risotto depends on.
No. Rinsing removes surface starch that helps create the creamy consistency risotto needs.
Plain risotto made with rice is gluten-free. Check your stock or any added ingredients to ensure they don’t contain hidden gluten.
Yes. Omit the chicken and use vegetable broth. Add extra vegetables or plant-based proteins like tofu or chickpeas for substance.
Store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. Leftover risotto can be formed into risotto cakes for a new meal.
Reheat gently in a saucepan with about 1/4 cup stock or water per cup of risotto, over medium-low heat, stirring until warmed. In the microwave, add 1–2 tablespoons of liquid per cup and heat at 50% power in short intervals, stirring between intervals.
Pro Tips / Recipe Notes
- Toast the rice: Briefly cook the rice in butter and oil so it absorbs stock gradually without getting soggy.
- Use a wine you’d drink: A quality dry white adds flavor and acidity when deglazing.
- Keep the stock hot: Adding hot stock keeps the temperature steady and ensures even cooking.
- Add stock slowly: Pour one cup at a time and wait for absorption to build creamy starch.
- Stir regularly: Stir enough to prevent sticking but not constantly to exhaustion—just maintain movement so it doesn’t burn.
- Maintain a medium simmer: Too low and the process drags; too high and the texture suffers.
- Cook to al dente: Risotto should have a slight bite and body, not be mushy.
- Finish at the right time: Stir in the remaining ingredients only when the rice is finished cooking.
Other Recommended Risotto Recipes
Sweet Potato Risotto-
Bacon Risotto
-
Chicken and Leek Risotto
-
Pear Risotto
If you try this chicken and pumpkin risotto, please share how it turned out in the comments. Enjoy this cozy seasonal classic!
Chicken and Pumpkin Risotto
Ingredients
- 3 tablespoon olive oil
- 6 tablespoon unsalted butter, divided
- 2 medium shallots, diced
- 3 garlic cloves, minced
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- 5 cups low-sodium chicken stock
- 2 cups shredded chicken
- 1 (15 oz) can pumpkin puree
- 4 oz goat cheese
- 1 cup freshly grated Parmesan cheese
- 3 tablespoon sage, chopped
- ½ cup hazelnuts, toasted
Instructions
- In a medium heavy saucepan, melt 3 tablespoons butter with 3 tablespoons olive oil over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and cook 30 seconds. Add rice and stir to coat; cook about 1 minute.
- Deglaze with the white wine and simmer until nearly absorbed. Add simmering chicken stock 1 cup at a time, stirring frequently and waiting for the stock to be absorbed before adding more.
- When the rice is almost done, heat the remaining 3 tablespoons butter over medium heat until it begins to brown, about 3 minutes. Stir in chopped sage and remove from heat.
- Stir in the shredded chicken, pumpkin puree, goat cheese, Parmesan, and the brown butter with sage until combined. Top with extra Parmesan and toasted hazelnuts. Serve immediately.
Notes
- Toast the rice in butter/oil so it absorbs stock gradually without becoming soggy.
- Use a dry white wine you’d enjoy drinking for the best flavor.
- Keep the stock hot to maintain even cooking.
- Add stock slowly and wait for absorption to build creamy starch.
- Stir often enough to prevent burning, but don’t overwork it.
- Maintain a medium simmer to keep cooking time reasonable.
- Finish the risotto al dente so it has body and bite.
Nutrition
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