Brown Butter Pumpkin Risotto

 

This dish is becoming a favorite among my meal prep clients (and myself!) for the cooler months! Although pumpkin is mostly associated with fall and Thanksgiving, I think this comforting and flavorful meal is acceptable all fall and winter long :)

 
 

What You’ll Need:

8 - 16 oz bacon

bacon grease (from cooked bacon or olive oil)

1 lb chicken breast cut into 1 inch cubes

1/2 cup butter (i stick), browned

1 tbsp olive oil

2 tbsp minced garlic

1 small yellow onion, diced

1/2 cup dry white wine

1/2 cup pumpkin puree

1/3 cup heavy cream

4 oz fresh spinach, chopped

1 cup grated or shaved parmesan (plus more for topping)

16 oz pre cooked brown rice

fresh sage

salt and pepper to taste

How To:

  1. Cut bacon into small pieces and cook in a large cast iron skillet over medium heat (can also use a regular pan if you don’t have cast iron)

  2. When the bacon is cooked, remove and set aside. Keeping the heat on add the chicken breast pieces to the skillet (leaving the bacon grease for flavor). Season the chicken breast with salt and pepper, cooking until it starts to brown.

  3. Once the chicken breast is cooked through and starting to brown, remove it from the pan and set aside.

  4. Add the garlic and onion (if needed, you can add a bit of olive oil to prevent sticking). Cook until the onions are translucent and the garlic becomes fragrant, Then add the white wine and allow to simmer for a few minutes, allowing the alcohol to cook off.

  5. Next, add the pumpkin puree, the heavy cream and a couple spoon fulls of the browned butter and mix.

  6. Reduce the heat to low and add the chopped spinach, cooked chicken and bacon (saving some bacon for topping), parmesan and pre cooked brown rice. Stir until everything is combined. Add the fresh chopped sage, mix, taste and season adding more salt, pepper and/or garlic as needed.

  7. Serve immediately, topping with a drizzle of brown butter, more bacon pieces and grated parmesan.

 
 
 
Makayla Smucker