It's time to embrace the comforting flavours of fall in your kitchen! This Chicken, Pumpkin & Sage Risotto captures the essence of autumn in a single dish, combining the earthy sweetness of pumpkin, the aromatic richness of sage, and the satisfying heartiness of tender chicken. This recipe is a warm invitation to savour the season's finest ingredients, masterfully blended into a creamy, comforting risotto. Plus, we can help you out with a handful of the ingredients here at Ribeye - click the links in the ingredients list to check out our recommended products to complete this recipe!
Ingredients:
2 cups Arborio rice
1 small cooking pumpkin (about 2 cups pureed pumpkin)
4 cups chicken stock
1 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh sage leaves, chopped (plus extra for garnish)
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken breast, cubed or sliced
Instructions:
Prepare the Pumpkin:
Preheat your oven to 375°F (190°C). Cut the pumpkin in half, scoop out the seeds and strings, and brush the flesh with a little olive oil. Place the pumpkin halves on a baking sheet, cut side down, and roast for about 45-60 minutes, or until the flesh is soft. Let the pumpkin cool, then scoop out the flesh and puree it in a food processor until smooth.
Prepare the Chicken:
Season the chicken cubes or slices with salt and pepper. In a separate skillet, heat a tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
Prepare the Risotto:
Heat the chicken broth and keep it warm over low heat. In a large skillet or wide saucepan, heat the remaining olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
Toast the Rice:
Add the Arborio rice to the skillet and cook for about 2-3 minutes, stirring frequently, until the rice is lightly toasted.
Deglaze with Wine:
Pour in the white wine and cook until it's mostly absorbed by the rice.
Cooking the Risotto:
Begin adding the warm chicken broth, one ladleful at a time, to the rice. Stir frequently and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
Incorporate Pumpkin and Chicken:
Stir in the pumpkin puree, chopped sage leaves, and cooked chicken. Continue cooking for another 2-3 minutes to heat the pumpkin and chicken through.
Finish the Dish:
Remove the risotto from the heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and pepper to taste.
Serve:
Spoon the Chicken, Pumpkin & Sage Risotto into serving bowls. Garnish with additional chopped sage leaves and a sprinkle of Parmesan cheese.
