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As the leaves turn and the air becomes crisp, there's nothing quite like a warm, comforting dish to usher in the autumn season. This Cozy Autumn One-Pan Chicken and Pumpkin Spice Risotto captures the essence of fall with its rich flavors and creamy texture, making it the perfect meal for chilly evenings.

One-Pan Chicken and Pumpkin Spice Risotto

Warm up your autumn evenings with this Cozy Autumn One-Pan Chicken and Pumpkin Spice Risotto. Its a creamy, comforting dish that combines tender chicken, Arborio rice, and the inviting flavors of pumpkin spice, making it perfect for chilly nights or festive gatherings. Quick to prepare and easy to clean up, youll have more time to enjoy the season. Try it tonight and savor every bite of falls delicious essence. Save this recipe for your next cozy dinner!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup Arborio rice

1 small onion, finely chopped

2 cloves garlic, minced

1 cup pumpkin puree (canned or fresh)

4 cups chicken broth (low sodium)

1/2 cup dry white wine (optional)

1 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, allspice)

1/2 cup grated Parmesan cheese

2 tbsp olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: 1/2 cup peas (for added color and nutrition)

Instructions
 

Prepare the Chicken: In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Season the diced chicken thighs with salt and pepper, then add them to the skillet. Sear the chicken for about 5-7 minutes, until browned and cooked through. Remove from the pan and set aside.

    Sauté Aromatics: In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Toast the Rice: Add the Arborio rice to the pan, stirring constantly for about 1-2 minutes until the rice is slightly toasted and coated with oil.

        Deglaze with Wine: If using, pour in the white wine and stir until absorbed. This adds depth to the dish.

          Add Pumpkin and Broth: Stir in the pumpkin puree and pumpkin spice blend, mixing well. Gradually add the chicken broth, one cup at a time. Stir frequently, allowing the rice to absorb the broth before adding more. This will take about 15-20 minutes until the rice is creamy and al dente.

            Combine and Finish: Once the risotto reaches your desired creaminess, stir the cooked chicken back into the pan. If using peas, add them now and heat through. Stir in the grated Parmesan cheese until melted and combined. Adjust seasoning with salt and pepper.

              Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and serve hot. Enjoy the flavors of autumn in every bite!

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4