Creamy Pumpkin-Chicken Risotto
Ingredients
- ¼ cup chopped onion
- 2 tsp olive oil
- ⅓ cup Arborio rice
- ⅓ cup water, divided
- ¾ cup whole milk
- ⅓ cup pumpkin puree
- 1 Tbsp chopped fresh sage, divided
- ¼ tsp pepper
- ⅛ tsp salt
- ⅛ tsp grated nutmeg (optional)
- ⅓ cup freshly grated Parmesan cheese
- 1 cup 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 2 Tbsp water, and simmer 3 minutes or until absorbed. Add milk, and simmer, stirring occasionally, 8 to 10 minutes. Stir in remaining water, pumpkin, 2 tsp sage, pepper, salt, and, if desired, nutmeg.
- Cook 8 to 10 minutes or until rice is tender and creamy. Stir in 3 Tbsp cheese and chicken. Sprinkle with remaining cheese.
- Broil 2 to 3 minutes or until golden brown. Sprinkle with 1 tsp sage before serving.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
425
|
425
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 35 | 35 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 708 | 708 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
