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chicken and pumpkin risotto in a shallow beige bowl

Chicken and Pumpkin Risotto

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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.