Creamy Pumpkin-Chicken Risotto
Wine Recommendation
Imagery Chardonnay
Ingredients
- ½ small onion, chopped
- 2 Tbsp olive oil
- 1 cup Arborio rice
- 1 cup less sodium chicken broth, divided
- 2 cups whole milk
- ½ (15-oz) can pumpkin puree
- 3 Tbsp chopped fresh sage, divided
- ½ tsp pepper
- ¼ tsp salt
- ⅛ tsp ground nutmeg
- 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 broth, and simmer 3 minutes or until absorbed. Add milk, and simmer, stirring occasionally, 8 to 10 minutes. Stir in ½ cup broth, pumpkin, 2 Tbsp sage, pepper, salt, and 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
385
|
385
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 30 | 30 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 701 | 701 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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