Butternut Pumpkin Risotto with Chicken
I fell in love with this Butternut Pumpkin Risotto with Chicken the first chilly week of October, when I wanted something creamy and comforting without babysitting a pot for an hour. Everything bakes together in one pan, so the rice turns out impossibly creamy while the chicken stays juicy and the pumpkin adds cozy, savory depth. If you love this one, you’ll also want to try this Turkey Pumpkin Chili for another easy fall dinner.
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Why This Recipe Feels Like Fall in a Bowl
There’s something about the smell of sage and browned chicken mingling with pumpkin that instantly makes a Tuesday night feel special. I started making this chicken risotto on weeks when I wanted a proper, restaurant-worthy meal but didn’t have the energy to stand over a pot stirring constantly. It quickly became one of my favorite fall recipe ideas because the oven does most of the heavy lifting while I set the table or pour a glass of wine.
Why You Will Love Butternut Pumpkin Risotto with Chicken
- One pot, minimal effort. The chicken sears and the risotto bakes right in the same pan, so cleanup is a breeze.
- Hands-off cooking. Unlike traditional stovetop risotto, this version finishes in the oven, so you’re not stirring constantly.
- Cozy, savory flavor. Pumpkin puree, sage, and Parmesan combine for a dish that tastes like fall in every bite.
- A complete meal. With protein, starch, and veg all in one pan, this chicken and risotto recipe needs very little else to round out dinner.
Ingredients and Substitutions
- Onion: Feel free to swap in sweet onion or shallots. Red onion can work too.
- Sage: I like dried rubbed sage for the chicken and risotto, plus fresh sage to garnish. Thyme and rosemary are great substitutes.
- Pumpkin puree: If you don’t have pumpkin, any pureed squash or sweet potato will work in this savory pumpkin recipe.
- White wine: This is just for deglazing the pan, so it’s not super essential. If you have an open bottle of dry white wine (like Sauvignon Blanc, Pinot Grigio, or Chardonnay), great. If not, more chicken broth or water will do.
- Chicken broth: If you want to make this vegetarian, swap in vegetable broth or mushroom broth and leave out the chicken.
- Parmesan cheese: This adds a melty nuttiness, and we only need a little bit. You can substitute another hard cheese or just leave it out.
How to Make Butternut Pumpkin Risotto with Chicken
Season and sear the chicken. Preheat the oven to 350°F. Combine the salt, pepper, sage, garlic powder, and onion powder, then rub over the chicken breasts. Sear in a 3.5-qt cast iron brasier until nicely browned, about 2 minutes per side, then transfer to a plate.
Build the risotto base. Melt the butter in the same pan, then cook the onion until translucent and the garlic until fragrant. Stir in the arborio rice and sage until the rice looks translucent, then add the wine and let it evaporate, scraping up the browned bits for extra flavor in this chicken risotto.
Add the pumpkin and broth. Stir the pumpkin puree and chicken broth into the toasted rice and bring everything up to a simmer.
Add the seared chicken and bake. Nestle the seared chicken breasts back into the pan as soon as it simmers, then cover and transfer to the oven. Bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes. Voila! This is one of the easiest fall recipe ideas around.
Rest and slice the chicken. Move the chicken to a cutting board and let it rest so the juices settle, then slice it thickly against the grain.
Finish and serve. Stir the Parmesan into the rice, loosening with hot water if needed, then nestle the sliced chicken back into the creamy butternut pumpkin risotto before serving.
Pro Tips
- Use all of the seasoning blend. Don’t be shy rubbing the salt, pepper, sage, garlic powder, and onion powder mixture onto both sides of the chicken for maximum flavor.
- Don’t skip the sear. Browning the chicken first builds flavor in the pan that carries through the entire risotto.
- Scrape up the brown bits. When you add the wine, use a wooden spoon to release all that flavor stuck to the bottom of the pan.
- Loosen with hot water. If the risotto looks too thick or dry after baking, a splash of hot water brings it right back to a creamy consistency.
What to Serve with Butternut Pumpkin Risotto with Chicken
A simple side salad or roasted green vegetable is all you need to round out this dish. If you’re hosting for the season, this warm Pumpkin Cheese Dip makes a great starter, and a slice of Ginger Pear Galette is the perfect cozy way to finish the meal.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop with a splash of water or broth to loosen the risotto back up. A microwave also does the job.
Yes! Simply omit the chicken and swap in vegetable or mushroom broth in place of the chicken broth. Everything else in the recipe stays the same.
You technically can, but risotto doesn’t freeze particularly well. The rice tends to turn grainy or gummy once thawed, so it’s best enjoyed fresh or refrigerated for up to 5 days.
More Recipes to Try
Ingredients
Method
- Preheat the oven to 350 F (175 C).
- In a small bowl, combine the salt, pepper, sage, garlic powder, and onion powder. Rub a little olive oil over the chicken and season both sides with the seasoning blend (use all of it).
- Heat a large oven-safe pan with high sides or braiser over medium-high heat. Add the olive oil and let heat. Add the chicken and sear until nicely browned, about 2 minutes per side. Transfer to a plate.
- Wipe out the pan, removing any burnt bits. You can deglaze with some water, if needed.
- With the heat still on medium-high, add the butter and let melt. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
- Add the rice and sage and cook, stirring constantly, until rice starts to look translucent, about 1 minute. Add the wine or broth and cook until mostly evaporated, about 1 minute (don’t forget to scrape up those brown bits).
- Stir in the pumpkin and chicken broth. As soon as it starts to simmer, snuggle in the chicken breasts. Cover the pan with a lid (or foil) and transfer to the oven.
- Bake until chicken is cooked through and rice is tender with a firm bite, 20 to 25 minutes. Most of the liquid should be absorbed at this point but it will still look saucy.
- Transfer the chicken to a cutting board, cover with foil, and let rest 5 minutes.
- Meanwhile, stir the Parmesan into the rice. If it’s too thick, add a splash of hot water. If needed, season with additional salt and pepper.
- Slice the chicken breast and nestle the pieces into the risotto.
Notes
- Note 1: You can use 1/2 teaspoon fresh minced sage in place of dried.
