Chicken over Pumpkin, Mushroom, and Spinach Risotto

chicken over pumpkin risotto 2

Whenever we’re out and about north of the city, we try to squeeze in a visit to Wilson Farm in Lexington. It’s a very popular farm stand that is so large it’s more like a market in a huge barn. They always have beautiful local produce, a wide selection of lovely artisan cheese, a bakery, and tons more. I love just wandering around. In the fall, they have a really fun pumpkin patch and delicious fresh apple cider and donuts. They also host cool foodie events. For example, next weekend is Grilled Cheese Weekend, where you can make a small donation to sample a variety of creative grilled cheese sandwiches and all the proceeds benefit the Pan Mass Challenge for cancer research. How fun is that?

Last fall, I noticed an advertisement for a fall dinner featuring a dinner with three courses of pumpkin. The main course especially caught my eye, Herbed Chicken over Pumpkin, Mushroom, and Swiss Chard Risotto. Unfortunately, we couldn’t make it to the event, but I was recently inspired to create something similar to enjoy at home.

My Butternut Squash and Goat Cheese Risotto with Pancetta is one of my very favorite dishes, so I knew pumpkin would also work really well in risotto. The mushrooms added a lovely earthiness and the healthy spinach was a welcome addition. I used spinach since Trader Joe’s was out of Swiss chard. This was such a satisfying meal!

chicken over pumpkin risotto 1

Chicken over Pumpkin, Mushroom, and Spinach Risotto
Printable Recipe


1 tablespoon olive oil
1 tablespoon unsalted butter
4 boneless, skinless, chicken breasts
1/2 teaspoon salt

Pumpkin, Mushroom, and Spinach Risotto:
1 tablespoon olive oil
1 10-ounce package sliced baby bella mushrooms
6 ounces frozen spinach
1 tablespoon unsalted butter
3 large shallots, chopped
2 garlic cloves, minced
1 cup Arborio rice
4 cups low sodium chicken stock
1 15-ounce can pure pumpkin puree
1/2 cup freshly shredded parmesan cheese
1 tablespoon red wine vinegar
1 teaspoon salt

To make the chicken, heat olive oil and butter over medium heat in a large nonstick skillet. Place chicken breasts in the skillet and sprinkle with salt. Sauté the chicken 3 to 4 minutes on each side or until cooked through and no longer pink in the center.

To make the risotto, heat olive oil in a large nonstick skillet over medium heat and sauté the mushrooms for 5 minutes; add spinach to the pan and sauté 3 to 5 minutes or until veggies are tender. Meanwhile, melt butter over medium heat in a large stockpot. Sauté the shallots for 5 to 7 minutes or until tender; add garlic and sauté for an additional minute. Add the rice and stir until well-coated and translucent, about 2 minutes. Reduce heat to medium low and stir in 2 cups of chicken stock. Simmer, stirring occasionally, until the stock has been absorbed; add another cup of stock and continue in this way until all the chicken stock has been absorbed, for about 30 minutes. Stir in the pumpkin puree and parmesan cheese and simmer an additional 5 minutes or until desired consistency is reached; stir in the red wine vinegar and salt. Stir in the cooked mushrooms and spinach. Serve chicken over the risotto. Makes 4 servings.

Nutrition: 664 calories, 24.5g fat, 4.1g fiber, 67.4g protein per serving
Cost: $3.75 per serving

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