Chicken Pumpkin Risotto Recipe

There’s something about certain recipes that grow alongside you, changing and adapting as life naturally does. When my husband and I first started dating, making dinner together became our unofficial tradition.

Not the “picture perfect, rose petals and candles on the table” kind of dinners. Sure, we had those too (when I nagged him enough), but my favorite ones were messy, full of laughter, and often wildly unplanned meals. Back then, it wasn’t really about the food; it was about us finding our rhythm together, whether that meant figuring out how to dice an onion without tears, or deciding who got to stir the pot next.

He always liked to say that I never make the same dish twice. Even when I pull out a recipe I’ve made for years, something always changes. A new spice, a seasonal ingredient, or whatever happens to be in the fridge. What started as a lighthearted complaint has turned into a running joke, a quirk he now takes pride in. His favorite meal? Risotto.

Risotto was one of those meals that marked the early days of "us." I don’t even remember why I decided to make it one night, but I do remember how it felt to watch him take that first bite—how his face lit up and how he immediately declared it the best thing I’d ever made. That moment has stayed with me.

A Table That Grows with Us

I used to make a chicken sausage and kale risotto from a HelloFresh meal kit, and I thought I followed the recipe to the letter each time. But he insisted it was always a little different. And you know what? Maybe he was right.

It is always different, in the way that it gets better every time I make it. Maybe it’s muscle memory, perfecting his favorite dish. Or maybe it’s just that love evolves and deepens over time.

Now, years later, risotto feels like it’s grown right alongside us. This season, we're loving this chicken pumpkin risotto, which has become a family favorite, not just for the two of us but for the little ones who now fill our home with laughter and chaos.

It’s a dish that brings everyone to the table, whether it’s my five-year-old helping to stir (with supervision, of course!) or my three-year-old sneaking bites of Parmesan when she thinks I’m not looking.

Every time I make it, I think about how far we’ve come from those early days. What started as a way to share a meal has become a way to share a life, with this risotto being just one small, delicious part of the journey.

It’s creamy, comforting, and just sweet enough to feel special, perfect for those moments when you want to celebrate the everyday magic of being together.

Ingredients

• Arborio Rice - a short-grain rice that absorbs liquid beautifully, creating the creamy texture risotto is known for. The best rice for risotto is undoubtedly Italian arborio rice. Sure, you can try to use any short-grain rice, but it just won't taste the same. To get the perfect runny-but-not-gummy texture, you want to get real arborio rice. This is my pick.

• Chicken Breasts - diced for tender, juicy protein in every bite.

• Pumpkin Puree - adds a subtle sweetness and vibrant color to the dish.

• Chicken Broth - provides a flavorful base and keeps the risotto moist and creamy.

• Onion - diced to create an aromatic foundation for the dish.

• Garlic - minced for a hint of pungency that complements the sweetness of the pumpkin.

• Parmesan Cheese - grated for a rich, nutty flavor that enhances the creaminess.

• Olive Oil - used to sauté and add a smooth, subtle richness to the dish.

• Salt and Pepper - enhance the natural flavors of the dish to taste.

See the recipe card for exact quantities. 

How to Make this Chicken Pumpkin Risotto

If you're looking for a cozy dinner option, this pumpkin and chicken recipe is the perfect choice. With its creamy texture, savory chicken, and subtle sweetness from the pumpkin, it strikes a comforting balance of flavors. It's guaranteed to impress, just follow these simple steps for this easy recipe:

Heat the Broth

In a separate pot, simmer the chicken broth over low heat. Keep it warm throughout the cooking process.

Cook the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.

Sauté the Onion and Garlic

Using the same pan, add another tablespoon of olive oil. Sauté the diced onion and minced garlic over medium heat until they are soft and fragrant, about 3-4 minutes.

Toast the Rice

Add the Arborio rice to the pan with the onion and garlic. Stir continuously for 1 minute to lightly toast the rice and coat it in the oil.

Start Adding Broth

Begin the process of making the risotto by adding broth gradually. Pour in ½ cup of the warm chicken broth and stir often until the liquid is absorbed. Repeat this process, adding ½ cup of broth at a time, stirring frequently to develop that creamy risotto texture.

Incorporate the Pumpkin and Chicken

After about 15 minutes of cooking the rice, stir in the pumpkin puree and cooked chicken. Continue adding broth ½ cup at a time, stirring until the rice is creamy and fully cooked, about 5-10 minutes more.

Add the Parmesan Cheese

Once the rice is tender and the consistency is creamy, stir in the grated Parmesan cheese. Mix well to incorporate.

Season and Serve

Taste the risotto and season with salt and pepper as needed. Serve immediately while warm and creamy.

Storage

If you happen to have leftovers of this meal, storing it properly will ensure it tastes just as comforting the next day. Transfer the risotto to an airtight container and refrigerate for up to 3 days. To reheat, add a splash of chicken broth or water to bring back its creamy texture as it warms on the stove or in the microwave.

While risotto is best enjoyed fresh, I find reheating it gently with a little extra broth almost brings back that same magic. Just be sure to stir as you reheat! Avoid freezing, as the creamy consistency of the rice doesn’t hold up well to freezing and thawing.

What to Serve With Chicken Pumpkin Risotto

This meal pairs beautifully with simple sides that complement its richness without overpowering it. Whenever I make this dish, I love to serve it alongside roasted vegetables, like a Roasted Cauliflower in Green Herb Sauce. The earthy flavors of the cauliflower balance the risotto’s richness beautifully. Another is a Roasted Lemon Potato, Broccoli and Bell Peppers which make for a simple and vibrant side.

For a heartier meal, a Crunchy, Crispy Tofu Pasta Bake with its crispy and bold flavors add a satisfying contrast to the risotto’s creaminess. 

And if you’re feeling playful, pair the risotto with Pink Fish Tacos Topped with Pickled Onions, and Feta. The tanginess and crunch are the perfect foil to the risotto’s soft, creamy bite.

For dessert? A slice of gluten-free Rosh Hashanah Honey Cake. Its spiced sweetness is the perfect way to wrap up a meal that feels as comforting as home.