Chicken and pumpkin risotto

Chicken and pumpkin risotto




  • 400g pumpkin, peeled and diced into 2cm cubes (approx)
  • 4 cups real chicken stock
  • 25g butter
  • 1 brown onion
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • half a cup white wine
  • half a lemon
  • half a cup parmesan, grated
  • 1-2 cups roast chicken, diced or shredded


Place pumpkin and stock in a medium saucepan and bring to the boil.

Boil for 5 minutes to soften the pumpkin then turn off heat and cover until needed.

In a large frying pan, melt butter then saute onion, followed by the garlic and saute for 2-3 minutes.

Add rice, lightly season with salt and pepper then stir to distribute the heat evenly through the rice.

Add wine, stirring to prevent sticking- once 90% of the wine has absorbed, add two ladles of stock and pumpkin.

Continue stirring to prevent sticking and even cooking.

When rice absorbs 80% of liquid, add more of the stock and pumpkin and continue adding until all gone. You will need to mash the pumpkin lumps when stirring.

Remove from heat; add lemon juice, parmesan and roast chicken. Put a lid on the pan and rest for 5 minutes. Fold through and serve.


  • This is a great recipe to use with leftover roast chicken or bought BBQ chicken.
  • The stock is well seasoned so you really do not need to add extra salt.
  • Always make sure you dice the pumpkin small so it breaks down quickly.
  • Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.

Serving Suggestions


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