Hearty Chicken and Pumpkin Risotto for Cozy Fall Nights
Enjoy a warm, comforting risotto combining tender chicken and sweet pumpkin, perfect for cozy fall evenings.
Ingredients
Oil
- 2 tablespoons Extra Virgin Olive Oil (Feel free to substitute with another neutral oil if desired.)
Pumpkin
- 1 cup Hokkaido Pumpkin (Peeled and diced; butternut squash can also be used as a substitute.)
Herbs & Spices
- 0.5 teaspoon Dried Thyme (Opt for fresh thyme for a fresher taste.)
Chicken
- 3 pieces Boneless Skinless Chicken Thighs (Diced; can replace with chicken breast or a meat alternative.)
Vegetables
- 1 piece Medium Shallot (Or ¼ White Onion, diced.)
- 2 pieces Garlic Cloves (Minced; consider omitting for strict low histamine diets.)
Spices
- 0.5 teaspoon Nutmeg (Add a pinch for flavor without alarming low histamine sensitivities.)
Grains
- 0.5 cup Arborio Rice (Do not rinse to retain starch for a luscious risotto.)
Broth
- 3 cups Chicken Broth (Ensure it’s low histamine-friendly if store-bought.)
Herbs
- 1 tablespoon Fresh Sage Leaves (Finely diced; feel free to omit if unavailable.)
- pinch Salt (Adjust according to taste.)
- pinch Black Pepper (Adjust according to taste.)
Garnish
- 6 pieces Optional Sage Leaves (For garnish; adds a crispy texture when fried.)
Instructions
- Heat olive oil in a large pan over medium heat. Add diced chicken and cook until browned; remove and set aside.
- In the same pan, sauté diced shallot and minced garlic until fragrant. Add pumpkin and cook until tender.
- Stir in arborio rice and cook for 1-2 minutes until lightly toasted. Gradually add warm chicken broth, stirring constantly, until rice is creamy and cooked through.
- Return cooked chicken to the pan, add chopped sage, nutmeg, salt, and pepper. Stir well and cook for another 2-3 minutes.
- Optional: Fry sage leaves until crispy and garnish the risotto before serving.
Notes
Use low-sodium broth to control salt intake and customize herbs to your taste.