Risotto with Chicken, Mushrooms and Roasted Pumpkin …

Risotto with Chicken, Mushrooms and Roasted Pumpkin and Mushroom 001

I just adore cooking Risotto, it’s one of those dishes that screams “comfort food”. I also love that you can take the basic ingredients and then add whatever vegetables you love to create a beautiful, filling, scrumptious dish. Here’s a family favourite that I’ve been cooking for years.

Risotto with Chicken, Mushrooms and Roasted Pumpkin …
Prep time
Cook time
Total time
Serves: 6 – 8
Ingredients …
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, crushed
  • 1 ½ cups arborio rice
  • 4 cups chicken stock
  • 1 cup water
  • 1 teaspoon chicken stock powder
  • salt, pinch
  • 300g mushrooms, chopped
  • 2 cups chicken, cooked and shredded
  • 1 cup frozen peas, defrosted and heated through
  • 2 – 3 cups pumpkin, cubed and roasted
  • 3 shallots, sliced finely
  • 1 – 1 ½ cups parmesan, grated
Method …
  1. Heat oil and butter gently in a large heavy-based saucepan. Add garlic and simmer gently until garlic sizzles.
  2. Add rice and stir for 2 minutes.
  3. Add chicken stock one cup at a time. Simmer gently after each addition until stock is absorbed before adding the next cup of stock.
  4. Add cup of water, chicken stock powder, salt and mushrooms. Cook for one minute.
  5. Add chicken, peas, pumpkin and shallots and cook for a further minute until the ingredients have heated through.
  6. Add grated parmesan and stir through until melted. Serve.

Clever Tricks, Tips and Hints …

  • Don’t be tempted to substitute the rice for this recipe. Arborio rice is an Italian short grain rice used specifically for Risotto. Once cooked it has a rich, “sticky”, creamy consistency.
  • You can add or reduce the amount of parmesan you use for this recipe to suit your family’s tastebuds. If you buy the parmesan cheese already grated, seal the bag well and store in the freezer.
  • This is one of those dishes that you can add or remove vegetables to suit your family’s likes and dislikes. In the past I’ve added ingredients like capsicum, corn, spinach leaves and tomatoes but the list is endless … so experiment.
  • My kids will eat this cold in their lunchboxes the following day because it’s cheesy and creamy. Try it out, your kids just may like it and if they do it will add some variety to their lunchbox.
  • I usually use barbecue chicken for this recipe as it’s a great way to use up leftovers from the freezer. Alternatively, steam some chicken breast and shred.


  1. I love risotto too but hubby isn’t very fond of it. I always love it when it has a creamy, silky texture and lots of bits in it too along with the rice ?

    • I hope that means you don’t get to eat it very often if hubby doesn’t like it. I especially enjoy Risotto in the cooler months and I love cooking it because you can add virtually anything you like!

  2. I do love risotto and this is a wonderful-looking risotto. What a great comfort-food dish and perfect for the cooler weather. I love risotto with peas! xx

    • Yes I agree, Charlie , I love my peas. I also often add capsicum and corn and they work really well too!