Creamy Pumpkin-Chicken Risotto
Ingredients
- ½ small onion, chopped
- 2 Tbsp olive oil
- 1 cup Arborio rice
- 1 cup water, divided
- 2 cups whole milk
- ½ (15-oz) can pumpkin puree
- 3 Tbsp chopped fresh sage, divided
- ½ tsp pepper
- ¼ tsp salt
- ¼ tsp grated nutmeg (optional)
- 1 cup freshly grated Parmesan cheese
- 3 cups chopped rotisserie chicken
Instructions
- Preheat broiler. Cook onion in hot oil in a large cast-iron skillet over medium heat 3 to 5 minutes or until tender.
- Stir in rice. Add ½ cup water, and simmer 3 minutes or until absorbed. Add milk, and simmer, stirring occasionally, 8 to 10 minutes. Stir in ½ cup water, pumpkin, 2 Tbsp sage, pepper, salt, and, if desired, nutmeg.
- Cook 8 to 10 minutes or until rice is tender and creamy. Stir in ¾ cup cheese and chicken. Sprinkle with ¼ cup cheese.
- Broil 2 to 3 minutes or until golden brown. Sprinkle with 1 Tbsp sage before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
411
|
411
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 34 | 34 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 700 | 700 |
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