A super easy, creamy Chicken Pumpkin Risotto made with baby spinach, sun-dried tomatoes and toasted pine nuts!
Have this delicious family dinner on the table in 45 minutes… and watch it quickly disappear!
Packed with flavour, this chicken pumpkin risotto recipe is a favourite fuss-free family dinner for busy weeknights.
Full of tender chicken pieces, roast pumpkin cubes, parmesan cheese and baby spinach, it is an easy chicken dinner that is guaranteed to be greeted with smiles!
Whether it’s my bacon and pumpkin risotto, oven baked chicken chorizo risotto, or slow cooker chicken and mushroom risotto, you cannot beat a creamy risotto for a comforting dinner on a cold day.
Why You’re Going To Love This Recipe
Easy recipe – have dinner on the table in just 45 minutes with this easy risotto recipe.
Family-friendly – creamy chicken risottos are always loved by young and old, and guaranteed to be a hit with all the family.
Packed with flavour – with sweet roast pumpkin, creamy rice, salty sun-dried tomatoes and parmesan, this risotto recipe has masses of flavour in every spoonful!
Weeknight dinner – this pumpkin and chicken risotto is a great option for an easy weeknight dinner.
Freezer-friendly – freeze any leftover risotto for up to 1 month. Defrost in the fridge overnight and reheat thoroughly for a super easy weeknight dinner.
What You Need
This chicken pumpkin risotto is made with a handful of basic ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Pumpkin – I recommend using a butternut pumpkin or similar as they are sweet and have the perfect texture for risottos when roasted.
Olive oil – use regular olive oil to roast the pumpkin and brown the chicken.
Salt and pepper – to season.
Chicken thigh fillets – diced into 2cm cubes. I prefer to use chicken thigh fillets as they are juicier than chicken breast fillets. However feel free to substitute with chicken breasts, if you prefer.
Butter – for sautéing the onion as well as being added at the end of cooking the risotto to season it and add a rich, creamy flavour.
Brown onion – flavours the chicken pumpkin risotto.
Garlic – either minced fresh garlic cloves or store-bought minced garlic.
Sun-dried tomatoes – sun dried tomatoes are slightly chewy and have an intense and tangy tomato flavour.
Arborio rice – this short grain rice is traditionally used to make risotto as it produces a creamy risotto whilst still retaining some texture.
White wine – or substitute with extra chicken stock liquid.
Chicken stock liquid – I like to use chicken stock, but feel free to use vegetable stock if you prefer.
Baby spinach leaves – if you don’t have baby spinach leaves, you can substitute with finely chopped regular spinach.
Parmesan cheese – I recommend using fresh parmesan cheese and grating it yourself for the very best results.
Pine nuts – toasted, for serving, optional.
Equipment Required
Baking tray – for roasting the pumpkin.
Large frying pan – for making the risotto in.
Oven – I specify fan-forced temperatures. If you have a conventional oven, increase the temperature by 10-20 degrees celsius.
Step By Step Instructions
Have this comforting roast pumpkin and chicken risotto on the table in 45 minutes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Roast The Pumpkin
Place the pumpkin cubes onto a non-stick baking tray. Drizzle with olive oil and season with a little salt and pepper.
Bake in a preheated oven for 20 minutes or until just tender. Set aside.
Step 2 – Brown The Chicken
While the pumpkin is cooking, heat a large frying pan with 1 tbs olive oil over high heat. Cook the chicken pieces until browned and cooked through, then set aside in a bowl and cover with foil to keep warm.
Step 3 – Sauté Onion, Garlic & Sun-Dried Tomatoes
Turn the heat down to medium. Add the butter and melt. Saute the onion, garlic and sun-dried tomatoes for 3 minutes or until softened.
Step 4 – Add The Rice
Add the arborio rice and stir for 30 seconds for the butter to coat the rice well.
Step 5 – Add Wine
Add the white wine and cook, stirring until it has evaporated.
Step 6 – Add The Chicken Stock & Simmer
Add the 750ml of the chicken stock liquid and stir through.
Bring to a low simmer and allow to cook (stirring occasionally) until the liquid has almost evaporated.
Step 7 – Add Cooked Pumpkin & Chicken
Add the cooked chicken, roasted pumpkin and the remaining 250ml of chicken stock liquid. Continue cooking until the rice is al denté and the liquid has almost evaporated.
Step 8 – Add Baby Spinach & Parmesan
Remove the pan from the heat and stir through the baby spinach leaves, butter and freshly grated parmesan cheese.
Step 9 – Serve
Taste and if required, add a little salt and pepper to season. Serve with extra grated parmesan cheese and toasted pine nuts.
Expert Tips
Servings – this makes 4 very large serves (or 6 smaller serves).
Use risotto rice – to make a delicious Italian style creamy risotto, I recommend you use short grain arborio rice.
Preferably grate your own parmesan – this provides so much flavour to your risotto, it’s worth the extra effort!
If your risotto is a little dry – add a splash of water to loosen the rice before adding the baby spinach and parmesan cheese.
Season at the end – the stock and parmesan cheese are salty, so it is best to taste a little cooked risotto before adding any extra salt.
Storing – store any leftovers in an airtight container in the fridge and consume within 2 days. Reheat thoroughly before serving.
FAQs
Can I freeze chicken pumpkin risotto? Absolutely! Freeze any leftovers in an airtight container for up to 1 month. Allow to defrost and reheat thoroughly before consuming. Can I reheat risotto? Yes! To reheat risotto, heat it in a pan with a few tablespoons of liquid (either water or more stock) per cup of risotto. Cook over a medium heat, stirring often, until piping hot. Alternatively, reheat chicken pumpkin risotto in the microwave. Why do you put butter in risotto? Stirring in a little butter at the end gives the risotto a beautiful glossy, creamy texture.
For more delicious comforting family dinners like this chicken pumpkin risotto, try these other popular recipes:
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Chicken Pumpkin Risotto
A classic Chicken Pumpkin Risotto with sun-dried tomatoes, baby spinach and plenty of parmesan cheese!
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Course: DinnerCuisine: Italian
Prep Time: 10 minutes minutesCook Time: 35 minutes minutesTotal Time: 45 minutes minutes
Servings: 6 serves
Calories: 692kcal
Author: Lucy – Bake Play Smile
Cook ModePrevent your screen from going dark
InstructionsPreheat oven to 200 degrees celsius (fan forced). Place the pumpkin cubes onto a non-stick baking tray. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes or until just tender. Set aside. While the pumpkin is cooking, heat a large frying pan with 1 tbs olive oil over high heat. Cook the chicken pieces until browned and cooked through. Set aside in a bowl and cover with foil to keep warm. Turn the heat down to medium. Add the butter and melt. Saute the onion, garlic and sun-dried tomatoes for 3 minutes or until softened. Add the arborio rice and stir for 30 seconds to coat the rice well. Add the white wine and stir until evaporated. Add the 750ml of the chicken stock liquid and stir.Bring to a low simmer and allow to cook (stirring occasionally) until the liquid has almost evaporated. Add the reserved chicken, pumpkin and the remaining 250ml of chicken stock liquid. Continue cooking until the rice is al denté and the liquid has almost evaporated. Remove from the heat and stir through the baby spinach leaves, butter and grated parmesan cheese. Season to taste. Serve with extra grated parmesan cheese and toasted pine nuts.
NotesRECIPE NOTES & TIPS
Servings – this makes 4 very large serves (or 6 smaller serves).
Use risotto rice – to make a delicious Italian style creamy risotto, I recommend you use short grain arborio rice.
Preferably grate your own parmesan – this provides so much flavour to your risotto, it’s worth the extra effort!
Storing – store any leftovers in an airtight container in the fridge and consume within 2 days. Reheat thoroughly before consuming.
To reheat risotto – heat in a pan with a few tablespoons of liquid (either water or more stock) per cup of risotto. Cook over a medium heat, stirring often, until piping hot.
Freezing – freeze any leftovers in an airtight container for up to 1 month. Allow to defrost and reheat thoroughly before consuming.
NutritionCalories: 692kcal | Carbohydrates: 54g | Protein: 31g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 724mg | Potassium: 1113mg | Fiber: 3g | Sugar: 9g | Vitamin A: 8937IU | Vitamin C: 17mg | Calcium: 302mg | Iron: 5mg