Autumn Spiced Chicken Breast On Pumpkin Risotto

Name: Autumn Spiced Chicken Breast On Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4, 7 oz. Airline Chicken breast; 2 cups arborio rice; 5-6 cups hot chicken broth, steeped with 1 clove and 1 cinnamon stick; 1 cup white wine; 1 small white onion, minced; 1 clove garlic,chopped; 1 small pumpkin, peeled and med dice (if pumpkins are N/A sub w/ acorn squash); 4 tbsp canned pumpkin puree; 16 cremini mushrooms, quartered; 1 bunch asparagus, trimmed on bottom; 4 oz goat cheese; 2 tbsp butter, cold; 1 tbsp Ground cinnamon + 1 tsp; 1/2 tsp ground nutmeg + 1 pinch; Kosher salt and white pepper to season, as needed; Olive oil, as needed; 4 tbsp chopped fresh thyme or red orach

Servings: persons

4, 7 oz. Airline Chicken breast
2 cups arborio rice
5-6 cups hot chicken broth, steeped with 1 clove and 1 cinnamon stick
1 cup white wine
1 small white onion, minced
1 clove garlic,chopped
1 small pumpkin, peeled and med dice (if pumpkins are N/A sub w/ acorn squash)
4 tbsp canned pumpkin puree
16 cremini mushrooms, quartered
1 bunch asparagus, trimmed on bottom
4 oz goat cheese
2 tbsp butter, cold
1 tbsp Ground cinnamon + 1 tsp
1/2 tsp ground nutmeg + 1 pinch
Kosher salt and white pepper to season, as needed
Olive oil, as needed
4 tbsp chopped fresh thyme or red orach

1
Bring a pot of salted water to a boil and let simmer on the back burner until ready to use.
2
Preheat oven to 400 degrees
3
Heat a medium pot, add olive oil and saute diced pumpkin.
4
Add onions and garlic and saute to aroma.
5
Add rice, saute until nutty aroma is released and starts to color, add cinnamon and nutmeg
6
Deglaze with 1 cup white wine
7
Let simmer and add 1 cup of stock at a time while frequently stirring
8
Season chicken breast with salt and white pepper, cinnamon and nutmeg, set aside.
9
Heat saute pan, add olive oil
10
Sear chicken breast over medium heat until a golden brown crust forms, (approx 6 minutes)flip chicken and finish in oven (approx 9 minutes)
11
Continue stirring rice and adding stock until it is tender,season with salt and white pepper, pumpkin will be breaking up slightly.
12
There may be up to 1 cup of stock left. Risotto should be tender but not mushy.
13
Finish with goat cheese and butter, chopped fresh thyme or red orach is a wonderful addition.
14
Let risotto rest and remove chicken breast from oven, should be 165 degrees internally (juices running clear), let rest appox 5 minutes then slice against the grain on a bias
15
Heat a medium saute pan,add olive oil, sear mushrooms
16
Drop asparagus in boiling salted water til bright green and tender (approx 5 min depending on thickness of stalk)
17
Deglaze mushrooms with 1/4 cup white wine and season with salt and white pepper, finish by adding asparagus to mushrooms and adding 1 tbsp butter, toss to coat. Season with a pinch of salt

1095

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4, 7 oz. Airline Chicken breast, 2 cups arborio rice, 5-6 cups hot chicken broth, steeped with 1 clove and 1 cinnamon stick, 1 cup white wine, and more.

Yes, Autumn Spiced Chicken Breast On Pumpkin Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!