Pumpkin Chicken Risotto

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Enjoy this chicken and pumpkin risotto without wine as a cozy fall dinner with all the family!

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Ingredients

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Slice your Hokkaido pumpkin, then drizzle with olive oil and roast in the oven.

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Heat chicken broth on the stovetop and keep warm while cooking.

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Cook diced chicken thighs in oil until cooked through to 165F as an internal temperature. Remove and set aside.

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Cook shallots, garlic and nutmeg. Then tip in the arborio rice and toast for a few minutes.

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Gradually ladle in the chicken broth until the rice is softened and creamy. Tip in the chicken, pumpkin and sage leaves and stir well.

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Swipe up for more chicken pumpkin risotto recipe details!

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