Chicken and Pumpkin Risotto
recipes
This easy chicken and pumpkin risotto bakes in one pot for a creamy, hands-off dinner that’s perfect for cozy fall nights.
November 6, 2025
Chicken and Pumpkin Risotto
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This easy chicken and pumpkin risotto bakes in one pot for a creamy, hands-off dinner that’s perfect for cozy fall nights.
Looking for more savory pumpkin recipes? You’ll love this Pumpkin Chili.
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. And 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.
Substitutions for pumpkin puree
- Butternut squash
- Kabocha squash
- Honeynut squash
- Acorn squash
• 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.
Substitutions for Parmesan cheese
- Pecorino Romano
- Asiago
- Nutritional yeast
What Should I Serve with Chicken and Pumpkin Risotto?
A simple side salad or roasted green veg would go perfect with this dish.
How Should I Store Chicken and Pumpkin Risotto?
Leftovers can be stored in an airtight container and refrigerated for up to 5 days.
Unfortunately, risotto doesn’t freeze very well. You can certainly do it. But the texture will likely be quite grainy or gummy.
Can I Make This Vegetarian?
Definitely! If you omit the chicken, everything else in the recipe stays the same. To make this vegetarian, feel free to substitute vegetable broth in place of chicken broth.
Chicken and Pumpkin Risotto
Equipment
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground rubbed sage (Note 1)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons olive oil, plus more the chicken
- 1 1/2 to 2 lbs chicken breast
- 3 tablespoons (39g) unsalted butter
- 1/2 of a large yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups (330g) arborio rice
- 1 teaspoon ground rubbed sage (Note 1)
- 1/4 cup (60g) dry white wine (or more chicken broth)
- One (15-oz) can pumpkin puree
- 3 1/2 cups (840g) chicken broth
- 1/2 cup (50g) grated Parmesan cheese
Instructions
For the Chicken:
- 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.
For the Risotto:
- 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.
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