Perfect Fall Dinner
Pumpkin Risotto with Pan Seared Chicken Thighs and Roasted Green Beans
Pumpkin Risotto with Pan Seared Chicken Thighs and Roasted Green Beans
Ok this may be my new favorite comfort meal. Creamy, decadent pumpkin risotto topped with crispy salty chicken thighs and roasted green beans seasoned to perfection. You can have fun with this by switching up the flavors in the risotto to match the season.
And the best part? We do the risotto in the instant pot so this is ready in about 30 minutes!
I highly recommend making my fave pumpkin muffin recipe to enjoy after. (Recipe coming soon)
serves 4
INGREDIENTS
Pumpkin Risotto
1 1/2 tablespoons olive oil
1/2 cup chopped onions
1 shallot, minced
3 teaspoons minced garlic (3 cloves)
1 1/2 teaspoon dried thyme or 4 tsp fresh thyme (or use poultry seasoning or sage)
1/2 teaspoon salt (plus more at end if needed)
1/4 teaspoon ground black pepper
2 cups brown rice (or short grain Arborio rice)
1/2 cup dry white wine or 1/4 red wine vinegar (or substitute with broth)
4 cups vegetable or chicken broth
1/2 cup water
1 cup pumpkin puree
2 tablespoon butter
1/2 cup Parmesan cheese (optional, can sub 1/4 cup nutritional yeast)
Chicken Thighs
4 chicken thighs, skin on (about 2 lbs)
2 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
Green Beans
1 pound green beans, trimmed (or hericot ver)
2 tbsp olive oil
1/2 tsp salt
1 tsp garlic powder
cracked pepper to taste
INSTRUCTIONS
Preheat oven: If making pumpkin muffins, preheat oven to 325 and bake first. If not, Preheat to 400. (Muffin recipe coming soon)
Prepare risotto. On your instant pot, press the SAUTÉ function button. When indicator button says 'hot', add onions and oil. Sauté for 4-5 minutes, stirring occasionally. Add shallot, garlic, salt, pepper, and thyme. Stir for 1 minute. Add rice and stir for 2 minutes to toast it. Add white wine or vinegar and stir until completely evaporated, about 1 minute. Finally, add pumpkin and stir about 1 minute.
Pressure cook risotto: Turn Instant pot to OFF. Add broth and water and Secure lid. Turn VALVE to SEALING. Turn PRESSURE or MANUAL setting on to High level. Set for 6 minutes using + and – buttons. Count down will start when pressure has built up (in about 10-12 minutes). Once time is finished (instant pot will automatically change setting to Keep Warm), do a Quick Release of pressure by turning valve to VENTING (keep fingers away from vent). When pressure is fully released, remove lid.
While risotto cooks, prepare the green beans and chicken thighs.
For the beans, cover a sheet pan with parchment or tin foil. Drizzle beans with oil and cover in seasoning. Toss to cover and put in the oven. They will need about 20 minutes.
Meanwhile, heat butter for chicken in an oven safe skillet over medium heat. Pat your chicken thighs dry. Mix dry seasoning in a small bowl. Drizzle chicken with oil and sprinkle each thigh evenly with seasoning. Rub in with your fingers.
Place the chicken, skin side down in the pan and leave for about 5-7 minutes until crispy. Flip over and place the skillet in the oven to finish cooking, about 10 minutes or until internal temp is 165.
Check on beans and remove when just tender.
Finish risotto: Stir risotto. It will be loose at first. Stir in butter and Parmesan. If too thick, add more broth or water if needed. Taste and adjust seasonings (e.g. add another 1/2 teaspoon salt if needed, more thyme, curry, etc).
Scoop 1/2 cup risotto on the plate with 1/4 of beans and top with one chicken thigh. If you want, drizzle a little of the juices from the chicken over top and sprinkle with a little parmesan.
most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.