Creamy One-Pot Chicken, Pumpkin & Sage Risotto in 45 Minutes

Let me tell you about my absolute favorite weeknight lifesaver, this One-Pot Chicken, Pumpkin & Sage Risotto. It’s the kind of dish that makes you feel like a kitchen wizard with minimal effort. One pot means less washing up (hallelujah!), and the combination of tender chicken, sweet pumpkin, and earthy sage creates this magical flavor harmony that’ll have everyone asking for seconds. The best part? You don’t need to babysit it like traditional risotto. Just a few simple ingredients, a single pot, and about 45 minutes later, you’ve got this creamy, comforting masterpiece that tastes like you spent hours in the kitchen.

Ingredients for One-Pot Chicken, Pumpkin & Sage Risotto

Gathering your ingredients is half the battle won with this risotto, and trust me, every single one plays a crucial role. I’ve made this so many times that I can practically smell it just reading the list!

For the risotto base:

• 1 tbsp olive oil (the good stuff, it adds flavor!)
• 1 onion, finely chopped (I like yellow for sweetness)
• 2 cloves garlic, minced (fresh is best, no jarred stuff here)
• 300g chicken breast, diced into bite-sized pieces

The star ingredients:

• 300g pumpkin, peeled and diced (about 1.5cm cubes cook perfectly)
• 1.5 cups arborio rice (don’t substitute, this rice makes the magic happen)
• 4 cups warm chicken stock (homemade if you have it, but store-bought works too)
• 1 tsp dried sage (or 2 tsp fresh if you’re feeling fancy)

The finishing touches:

• ½ cup grated parmesan (the real deal, it makes all the difference)
• 2 tbsp butter (because everything’s better with butter)
• Salt and pepper to taste (I’m generous with both)

Pro tip: Have everything prepped and ready before you start cooking. Once that rice hits the pan, things move fast, and you’ll want all your ingredients at arm’s reach. And don’t worry if your pumpkin dice aren’t perfect, rustic is charming in home cooking!

How to Make One-Pot Chicken, Pumpkin & Sage Risotto

Okay, let’s get cooking! This risotto might look fancy, but I promise it’s easier than you think. The secret is taking it step by step and keeping that heat at a happy medium, not too hot, not too cold. Grab your wooden spoon and let’s make some magic happen!

Cooking the Base

First things first, heat that olive oil in your largest pot over medium heat. I like to swirl it around to coat the bottom evenly. Toss in your chopped onions and give them a good stir. You’ll know they’re ready when they turn translucent; about 3 minutes should do it. That’s when you add the garlic (careful not to burn it!) and let those wonderful smells fill your kitchen.

Now for the chicken! Add those diced pieces and spread them out in a single layer. We’re not crowding the pan here; we want them to brown nicely, not steam. Give them about 4-5 minutes, stirring occasionally, until they’re golden on all sides. Oh, and don’t forget to season with a pinch of salt and pepper here, it makes all the difference!

Adding Pumpkin and Rice

Time for the pumpkin! Toss in your diced pieces and stir everything together. We’re just giving them about 2 minutes to start softening; they’ll finish cooking later. You’ll notice the color intensifying, which means all those sweet, earthy flavors are coming alive.

Here comes the rice! Pour in your arborio rice and stir until every grain gets coated with that delicious oil and chicken juices. This quick toast (about 1 minute) helps the rice absorb liquid better later. Watch how the grains turn slightly translucent at the edges, that’s your cue that you’re doing it right!

Simmering to Perfection

Now the fun part! Pour in your first cup of warm stock (I told you warming it was important!) and stir gently. You’ll see the rice start drinking it up almost immediately. Keep the heat at a steady simmer; bubbles should break the surface, but we’re not boiling here.

Add the remaining stock one cup at a time, stirring frequently (but not constantly, you can take breaks!) and waiting until most of the liquid is absorbed before adding more. This gradual addition is what creates that signature creamy texture. After about 15 minutes, start tasting; the rice should be tender but still have a slight bite to it.

When you’re about 2 minutes from done, stir in the sage, parmesan, and butter. Oh my, the aroma! The butter melts into the risotto, making it extra luxurious, while the parmesan adds that perfect salty punch. Give it one final taste and adjust the seasoning if needed. Then serve immediately, risotto waits for no one!

Why You’ll Love This One-Pot Chicken, Pumpkin & Sage Risotto

Let me count the ways this risotto will steal your heart (and become your new weeknight staple)! I can’t decide which part I love more, the flavors or the convenience. Here’s why it’s always on my dinner rotation:

• Minimal cleanup, maximum flavor: One pot means you’re spending less time scrubbing and more time enjoying. I swear, the fewer dishes I have to wash, the better everything tastes!
• That perfect creamy texture: Unlike traditional risotto, which needs constant attention, this version gives you some breathing room. Just stir frequently (not constantly) and let the magic happen.
• The sweet-savory dance: Pumpkin’s natural sweetness plays so nicely with the earthy sage and rich chicken. It’s like autumn in a bowl, any time of year.
• Leftovers that taste even better: If you’re lucky enough to have extras (big if in my house), the flavors deepen overnight. Just add a splash of stock when reheating to bring it back to life.
• Impressively easy: It looks and tastes fancy, but the steps are simple enough for a Tuesday night. I’ve fooled many guests into thinking I’m a much better cook than I actually am!

Honestly, the first time I made this, I couldn’t believe something so delicious came from such little effort. Now it’s my go-to when I want comfort food without the fuss. Trust me, your future self will thank you for adding this to your recipe collection! For more easy weeknight meals, check out my full recipe index.

Ingredient Substitutions & Notes

Listen, I know we don’t always have exactly what a recipe calls for; that’s why I’ve tested all sorts of variations on this risotto over the years. Here are my tried-and-true swaps that still deliver amazing results:

Pumpkin alternatives:

• Butternut squash works beautifully, just peel and dice it the same way. Actually, I sometimes prefer its slightly sweeter flavor!
• Sweet potato cubes make a great substitute if that’s what you’ve got. They’ll cook a bit faster, so keep an eye on them.
• In a pinch, canned pumpkin puree can work (about 1 cup), but you’ll miss those lovely pumpkin chunks in the finished dish.

Stock options:

• Vegetable stock keeps it meat-free while still tasting great. My vegetarian friends love this version.
• If you’re out of chicken stock, water with a bouillon cube works in emergencies. Just taste as you go, bouillon can be saltier.

Herb notes:

• Fresh sage? Double the amount (2 tsp chopped) since dried herbs pack more punch. And oh, that fresh sage aroma is heavenly!
• No sage at all? Try thyme instead; it pairs wonderfully with pumpkin.

Other handy swaps:

• Chicken thighs instead of breasts add richer flavor and stay juicier. Just trim excess fat first.
• No parmesan? Pecorino Romano works, or even a sharp cheddar, in small amounts for something different.

A quick word about the rice: arborio is non-negotiable here. Other rice just doesn’t create that signature creamy texture. I learned this the hard way after a disastrous attempt with basmati rice; let’s just say it wasn’t pretty! If you are looking for other one-pot rice dishes, you might enjoy this one pot chicken and farro recipe.

One last tip: If your pumpkin seems watery after dicing, pat it dry with paper towels. Extra moisture can throw off your risotto’s perfect consistency.

Tips for the Best One-Pot Chicken, Pumpkin & Sage Risotto

After making this risotto more times than I can count (and surviving a few kitchen disasters along the way), I’ve picked up some foolproof tricks that’ll guarantee perfect results every time. Listen up, these little details make all the difference between good risotto and “wow, did you really make this?” risotto!

Stock secrets:

• Keep that chicken stock warm in a separate pot or microwave-safe jug. Cold stock shocks the rice and slows cooking, trust me, I’ve timed the difference!
• If you’re using store-bought stock, jazz it up by simmering it with a bay leaf and some peppercorns while you prep other ingredients. Five extra minutes = big flavor payoff.

Pot matters:

• Use the widest pot you’ve got (I love my 12-inch sauté pan for this). More surface area = even cooking and better evaporation.
• No lid needed! Unlike regular rice, risotto likes to breathe. Just keep an eye on it.

Pumpkin perfection:

• Cut pumpkin pieces roughly the same size as your chicken dice. This way, everything cooks evenly, nobody wants half-raw pumpkin!
• If your cubes are on the large side, give them a head start by cooking them for an extra minute before adding the rice.

Common pitfalls to avoid:

• Don’t rush the onion sauté; those 3 minutes of patience build your flavor foundation. Burnt onions = bitter risotto (learned that one the hard way).
• Resist the urge to crank up the heat. Medium keeps things moving without scorching the bottom. If you smell burning, it’s already too late!
• Your risotto should flow like lava when it’s done, not too stiff, not soupy. If it’s thick too soon, add a splash more warm stock.

My golden rule? Taste as you go! Bite into a rice grain around the 15-minute mark to check texture. You want al dente, a slight resistance when you bite, like perfectly cooked pasta. And remember, it’ll keep cooking a bit even off the heat, so err on the slightly firmer side.

Oh, and one last thing, that final butter and parmesan addition isn’t just for show. It transforms good risotto into silky, restaurant-worthy magic. Don’t skip it, don’t skimp on it, and for heaven’s sake, use real parmesan! The green-can stuff won’t melt properly and we’re better than that, aren’t we? For more inspiration on great recipes, check out Recipes Loop.

Serving Suggestions

Now comes the best part: eating your masterpiece! After all that stirring, you deserve to make this meal feel extra special. Here’s how I love to serve this risotto to impress both family and guests (even if the “guests” are just me in my pajamas!).

Classic pairings that never fail:

• A big hunk of warm, crusty bread, perfect for mopping up every last creamy bite. I’m partial to a rustic sourdough myself.
• Extra parmesan shavings on top (because is there ever really enough cheese?). Use a vegetable peeler for those gorgeous thick curls.
• A simple green salad with lemony dressing cuts through the richness beautifully. Just toss some arugula with olive oil and lemon juice, done!

For special occasions:

• Crispy sage leaves make an elegant garnish. Just fry fresh leaves in butter for 30 seconds until they crisp up, they look fancy, and add an extra flavor pop.
• A drizzle of good quality olive oil right before serving adds a luxurious touch. The fruity notes complement the pumpkin perfectly.
• If you’re feeling extra, a glass of dry white wine like Pinot Grigio pairs wonderfully. The acidity balances the dish’s richness.

The beauty of this risotto is it’s substantial enough to stand alone, but plays nicely with other dishes too. My weeknight move? Just plop the pot right on the table, family-style, let everyone serve themselves while it’s piping hot. And don’t forget to take a moment to admire your handiwork before diving in. You made this! From scratch! In one pot! Doesn’t that deserve a little happy dance?

Storage & Reheating

Okay, confession time, I rarely have leftovers of this risotto because it’s just too darn good. But on the off chance you do (you’re stronger than me!), here’s how to keep it tasting fresh and creamy for round two.

Storing like a pro:

• Transfer leftovers to an airtight container as soon as they’re cool enough. Those fancy glass ones with the locking lids are my favorite, no funky fridge smells sneaking in!
• Pop it in the fridge within 2 hours of cooking. Food safety first, people! It’ll keep beautifully for 3 days.
• Don’t freeze it if you can help it; the texture turns a bit grainy when thawed. Learned this the hard way during my freezer meal prep phase.

Reheating magic:

• The microwave works in a pinch, just stir every 30 seconds and add a tablespoon of warm stock or water each time. This brings back that luscious creaminess.
• For best results, use a skillet on low heat with a splash of stock. Stir gently until heated through, about 5 minutes. It’s almost like making it fresh again!
• If it looks a bit thick when cold, don’t panic! That’s normal. The extra liquid as you reheat will transform it back to perfection.

Here’s my secret trick: when reheating, I like to stir in another tiny knob of butter at the end. It’s like giving the risotto a little spa treatment to revive it. And yes, I’ll admit I’ve been known to eat it cold straight from the fridge at midnight. No judgment here, it’s that good!

Nutritional Information

Let’s talk numbers, because I know some of you (unlike me) actually care about this stuff! Here’s the nutritional breakdown per serving of this heavenly risotto. But remember, these are estimates; your exact amounts might vary depending on the specific ingredients you use.

• Calories: About 450 per generous serving (but honestly, who’s counting when it tastes this good?)
• Protein: 25g, thanks to that chicken and parmesan, it’s surprisingly filling
• Carbohydrates: 55g (mostly from the arborio rice, it’s worth every bite)
• Fat: 15g (with 6g saturated from the butter and cheese, the delicious kind!)
• Fiber: 3g, pumpkin to the rescue!
• Sodium: Around 600mg (less if you use low-sodium stock)

Now, here’s my nutritionist disclaimer: These values can change based on your exact ingredients. Did you use more cheese? (I often do.) Less butter? (Why would you?) Homemade vs. store-bought stock? It all makes a difference. But at the end of the day, we’re here for flavor and comfort, not diet food, and this risotto delivers both in spades!

For my plant-based friends, using vegetable stock and omitting the chicken/cheese brings it down to about 350 calories per serving. But let’s be real, it’s the parmesan that makes it magical, so maybe just enjoy a smaller portion of the real deal? Life’s too short for fake cheese!

Common Questions About One-Pot Chicken, Pumpkin & Sage Risotto

I get asked about this risotto all the time, and trust me, no question is too silly! Here are the answers to everything you might be wondering before you dive in:

Still have questions? Drop them in the comments below, I’m happy to help troubleshoot! After all, we’re in this delicious, one-pot adventure together.

Let Me Know How Your Risotto Turns Out!

There you have it, my tried-and-true One-Pot Chicken, Pumpkin & Sage Risotto that’s saved me on countless busy weeknights. I’d love to hear about your kitchen adventures with this recipe! Did your family go crazy for it like mine does? Maybe you put your own spin on it with different herbs or veggies? Or perhaps you discovered a brilliant shortcut I haven’t thought of yet?

Drop a comment below to share your experience. I read every single one (usually while eating leftovers of this very dish!). Your feedback helps me create even better recipes for everyone. And if you snapped a photo of your creamy, golden masterpiece, I’d be absolutely thrilled to see it! Nothing makes me happier than knowing this recipe is bringing as much joy to your table as it does to mine.

Happy cooking, friends! May your risotto always be creamy and your cleanup always be minimal.

One-Pot Chicken, Pumpkin & Sage Risotto

A creamy risotto with chicken, pumpkin, and sage, all cooked in one pot for easy preparation and cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Risotto

• 1 tbsp olive oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 300 g chicken breast diced
• 300 g pumpkin peeled and diced
• 1.5 cups arborio rice
• 4 cups chicken stock warm
• 1 tsp dried sage
• 0.5 cup grated parmesan
• 2 tbsp butter
• salt and pepper to taste

Equipment

• Large Pot
• wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
2. Add diced chicken and cook until browned. Stir in pumpkin and cook for 2 minutes.
3. Add arborio rice and stir to coat. Pour in warm chicken stock, one cup at a time, stirring until absorbed.
4. Stir in dried sage, parmesan, and butter. Season with salt and pepper.
5. Cook until rice is tender and creamy, about 20 minutes. Serve hot.

Notes

For a richer flavor, use homemade chicken stock. You can also add fresh sage leaves for garnish.