Baked Chicken And Pumpkin Risotto

Ingredients

This Baked Chicken and Pumpkin Risotto is a cozy and comforting dinner that the whole family will love! This one-pan recipe is simple to prepare and packed with flavor. It includes chicken, pumpkin, risotto, and of course, cheese. Here’s what you’ll need:

2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 cups cubed cooked chicken
2 cups diced pumpkin
1 cup raw Arborio rice
3 cups chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (optional)
Salt and pepper, to taste

Instructions

To make this Baked Chicken and Pumpkin Risotto, preheat your oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and garlic and cook for 3-4 minutes, until the onion is softened and fragrant.

Add the chicken and pumpkin to the skillet and cook for an additional 2 minutes. Add the rice and stir to combine. Pour in the chicken broth and bring the mixture to a simmer. Simmer for 5 minutes, stirring occasionally.

Remove the skillet from the heat and stir in the Parmesan cheese and parsley (if using). Taste and adjust the seasoning with salt and pepper as needed. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed.

Remove the skillet from the oven and let it rest for 5 minutes before serving. Enjoy!

Nutrition

This Baked Chicken and Pumpkin Risotto is a comforting and filling dinner. Each serving contains a good amount of protein, carbohydrates, and healthy fats. It’s also a great source of several vitamins and minerals, including vitamin A, vitamin C, calcium, and iron.

One serving of this Baked Chicken and Pumpkin Risotto contains approximately 300 calories, 10 grams of fat, 36 grams of carbohydrates, and 18 grams of protein. It also provides 3 grams of fiber and is low in sugar.

This Baked Chicken and Pumpkin Risotto is a nutritious and delicious meal that the whole family will love. Enjoy!