Go Back

Chicken & Pumpkin Risotto

It may sound daunting, but risotto is actually easy to make! Try our version with roast chicken and pumpkin for an any-day dinner.
Servings 4
Total Time 45 mins


Chicken & Pumpkin

  • 650 g free range chicken thighs
  • Italian spices (1 tsp sweet paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, ¼ tsp rosemary)
  • 400 g diced pumpkin
  • 1 drizzle oil


  • Risotto stock spices (1 tsp garlic powder, ½ tsp chives, ½ tsp oregano, 3 tsp chicken stock powder)
  • 4 cups boiling water
  • 1 leek thinly sliced
  • 2 cloves garlic roughly chopped
  • 1 courgette grated
  • 1 drizzle oil
  • ¾ tsp salt
  • 300 g Arborio rice
  • 2 Tbsp butter
  • 35 g Parmesan cheese grated

To Serve

  • 35 g Parmesan cheese grated
  • 25 g chopped walnuts


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
  • Pat chicken dry and toss with Italian spices, pumpkin and oil on 1-2 lined oven trays. Season well with salt and pepper and roast for about 25 minutes, until cooked through. Swap trays halfway through cooking. Rest.
  • Combine risotto stock spiced and boiling water measure in a heat-proof bowl and cover. Prep leek, garlic and courgette.
  • Heat oil in a large pot (with a lid) on medium-high heat. Add leek to pot with salt and cook for about 3 minutes, until softened. Add rice and garlic and cook for 1 minute, stirring constantly.
  • Add stock to rice and stir well. Reduce heat to low-medium, cover, and gently simmer for 18-20 minutes, stirring occasionally, until rice is tender and liquid has absorbed. Add more water if risotto becomes too dry.
  • Thinly slice cooked chicken. Add chicken and any resting juices along with pumpkin, courgette, butter and first measure of Parmesan to cooked risotto. Season to taste with salt and pepper.
  • Serve risotto topped with remaining Parmesan and walnuts.