On the hunt for a dish that feels fancy, but is actually super simple? Look no further! This creamy chicken and pumpkin risotto is SO easy to make but looks and tastes like it took you hours in the kitchen! This dish, like this sweet and savory Apple and Brie Stuffed Chicken, is perfect both for a chilly Sunday night family dinner in October or November, or for a festive meal like a holiday feast.

This restaurant-quality risotto is filled with canned pumpkin puree, juicy roasted chicken, and warm fall seasonings, like sage and nutmeg. Your family and friends are sure to devour it, so be sure to serve it this fall season!

Chicken and pumpkin risotto in a green bowl with pepitas and shaved parmesan cheese.

While risotto might sound intimidating to cook up, I've perfected the process after experimenting with many batches, which has resulted in this delicious recipe. However, the real secret to perfectly cooked risotto - that any kind of cook can make - is truly just patience! You need to make sure the rice fully absorbs the broth before adding the next ladle-full. Working slowly, over medium-low heat, helps to slowly release the starches in the arborio rice and the rice is the main source of creaminess.

To ensure the risotto is full of flavor, there's also layers of seasonings as you cook. Flavoring each the chicken, the rice, and the broth makes a big difference! The addition of parmesan cheese, nutmeg, salt, and pepper also gives the dish a final boost of flavor before serving.

I especially love adding nutmeg to savory dishes as it brings in those warm and comforting notes, similar to this one pot Butternut Squash and Carrot Soup that's full of cozy, fall flavors. The pepitas and crispy chicken skins added on top as a garnish adds the perfect amount of crunch!

Still have some canned pumpkin puree left over? Whip up this moist, buttery Pumpkin Blueberry Bread and try not to eat it all right away! Or, these delicious Pumpkin Banana Muffins which can be served for breakfast or dessert, ensuring that no canned pumpkin goes to waste!

Ingredients

Instructions

Step 1: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Pumpkin and broth whisked together in a pot.

Step 2: Whisk together broth and pumpkin in a stockpot. Set over medium-low heat. Keep broth warm while making the risotto.

Chicken breasts on a baking sheet seasoned with oil, salt, and pepper.

Step 3: Place chicken breasts on the lined baking sheet. Pat dry with a paper towel. Drizzle 2 tablespoons olive oil over the chicken and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Roasted chicken breasts on a baking sheet.

Step 4: Roast chicken, uncovered, in the oven for 35 to 40 minutes, or until their internal temperature reaches 165 degrees F.

Oil, butter, and onion sautéed in a pot.

Step 5: Heat a large pot or skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Once butter has melted, add the onions. Cook onions for 2 to 3 minutes, until softened, stirring intermittently.

Step 6: Stir in garlic and sage and cook another 30 seconds.

Rice and wine mixed together in the pot.

Step 7: Add arborio rice. Stir to coat it in the butter and onions. Pour in wine and cook until it’s fully absorbed by the rice.

Broth added to the rice until absorbed, soft, and fluffy.

Step 8: Working with one ladle of warm broth at a time, add a full ladle of broth to the rice and stir it into the rice until it is fully absorbed. Slowly continue this process until the rice is cooked through and you’ve used all of the broth. This could take about 20 minutes before all of the broth is absorbed.

⭐️ Quick Tip! Make sure the broth mixture is kept warm during this process! Warm broth takes less time to heat up in the risotto pan. It also extracts more starch from the rice, helping the rice cook properly and become perfectly creamy.

Parmesan cheese, nutmeg, salt, and pepper added to the cooked risotto in the pot.

Step 9: Turn off the heat. Stir in parmesan cheese, ground nutmeg, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Taste and adjust seasonings if needed.

Shredded cooked chicken on a cutting board.

Step 10: When chicken is done cooking, let cool slightly, then remove small pieces from the bones with a fork and knife. Discard the bones, but reserve the skin for garnish. Stir chicken into the risotto.

Step 11: For serving, garnish risotto with pepitas, sliced pieces of crispy chicken skin, and parmesan cheese.

Chicken and pumpkin risotto scooped with a silver and black spoon.

My Top Tips!

⭐️ Be patient and cook the rice low and slow! Let the rice fully absorb each ladle of broth before adding the next, stirring gently over medium-low heat. Continue this process until all the broth is used.

⭐️ Make sure to use bone-in chicken breasts. The bones and skin help to preserve the juiciness of the chicken as it roasts in the oven. As an added bonus, the crispy skin can be removed and sliced to add another layer of texture to the finished risotto.