Chicken And Butternut Squash Risotto Recipe is a rich, creamy dish that combines tender chicken, sweet butternut squash, and perfectly cooked Arborio rice.
It felt like the elite of taste in my kitchen, filling the room with a warm, savory aroma. I made it for close friends who appreciate hearty, homemade meals, and the process became part of the joy.
Stirring the risotto slowly, adding broth step by step, created a peaceful rhythm. The laughter, conversation, and shared bites turned the experience into a memorable evening filled with comfort and genuine connection.
Why This Chicken And Butternut Squash Risotto Recipeis A Must Try?
Chicken And Butternut Squash Risotto Recipe is a must try because it combines the richness of creamy risotto, the savory flavor of tender chicken, and the natural sweetness of butternut squash.
The dish offers a comforting balance of textures and tastes, making it both satisfying and nourishing. The added Parmesan elevates the flavor profile, while the dish is easily adaptable to various dietary preferences.
It’s a hearty, well rounded meal that brings together wholesome ingredients, making it an excellent choice for cozy dinners or when you want something flavorful and filling.
How To Prepare Chicken And Butternut Squash Risotto Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Italian
Calories: Approximately 400-500 kcal per serving
Yield: 7 servings
Equipment Needed
- Large skillet or saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle
- Small saucepan
- Serving bowls
Ingredients
- 2 boneless, skinless chicken breasts, cooked and shredded
- 2 cups butternut squash, peeled and cubed
- 1 ½ cups Arborio risotto rice
- ½ cup grated Parmesan cheese
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 cup dry white wine
- Salt and pepper, to taste
How To Makw Chicken And Butternut Squash Risotto Recipe?
1. Peel and cube the butternut squash. Dice the onion and mince the garlic. Cook and shred the chicken breasts (if not using pre-cooked chicken). Grate the Parmesan cheese for both the risotto and the finishing.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the butternut squash and cook for about 8-10 minutes, stirring occasionally until softened and slightly caramelized. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil and saute the diced onion until it becomes translucent (about 5 minutes). Add the minced garlic and cook for another 1 minute until fragrant.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast. If using wine, pour in the dry white wine and cook, stirring, until the wine is absorbed by the rice.
5. Begin adding the warm chicken broth, one ladleful at a time. Stir frequently and let the liquid absorb before adding more broth. Continue this process for 20-25 minutes until the rice is tender and creamy.
6. When the rice is almost done (al dente), stir in the cooked butternut squash, shredded chicken, butter, and ½ cup of grated Parmesan cheese. Season with salt and pepper to taste. Continue cooking for another 5-7 minutes until everything is heated through and the risotto reaches a creamy consistency.
7. Adjust seasoning with salt and pepper if needed. Serve the risotto warm, garnished with additional grated Parmesan cheese, and a drizzle of olive oil if desired.
Expert Tips
1. For extra creaminess, finish the risotto by stirring in a bit more butter and Parmesan cheese.
2. Use homemade or low-sodium chicken broth to control the salt level and enhance flavor.
3. Toast the rice in oil for a couple of minutes before adding liquid to deepen its flavor.
4. Gradually add warm broth to the rice to help it absorb evenly and achieve that creamy texture.
5. If you want more color, roast the butternut squash before adding it to the risotto for extra caramelization.
Health Benefits
Chicken And Butternut Squash Risotto Recipe offers several health benefits. It provides a lean source of protein from the chicken, supporting muscle growth and repair.
The butternut squash is rich in fiber and packed with vitamins A and C, promoting healthy skin and immune function. Arborio rice delivers a satisfying source of carbohydrates for energy.
The addition of Parmesan cheese adds calcium for bone health, while olive oil provides healthy fats that support heart health. Overall, the dish is nutrient-dense, making it both nourishing and delicious.
Storage & Reheating
To store leftover Chicken And Butternut Squash Risotto Recipe, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the risotto for up to 1 month.
To reheating, add a splash of chicken broth or water to help restore its creamy consistency. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave, stirring halfway through. Avoid overcooking to prevent the rice from becoming too dry.
What Spices Are Good In Chicken And Butternut Squash Risotto Recipe?
For a chicken and butternut squash risotto, a thoughtful blend of spices enhances its comforting and rich character. Black pepper adds a gentle heat that complements the creamy rice.
A pinch of nutmeg brings subtle warmth and highlights the natural sweetness of the squash. Garlic deepens the savory base, making the dish more flavorful.
Sage, whether dried or fresh, adds a slightly earthy, aromatic note that pairs beautifully with both chicken and squash.
Rosemary introduces a fresh, pine-like quality, while smoked or sweet paprika can lend mild heat and a touch of color to the final dish.
Conclusion
Chicken and Butternut Squash Risotto turned out to be one of the easiest and most satisfying meals I’ve made. The smooth texture, rich flavor, and balance between the savory chicken and sweet squash made every bite enjoyable.
My success came from following simple steps and using fresh ingredients. It felt rewarding to create something so delicious at home without stress or complication. I truly enjoyed the entire process and result, and I hope you feel inspired to make it today too.
Chicken And Butternut Squash Risotto Recipe
Equipment
- Large skillet or saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
- Ladle
- Small saucepan
- Serving bowls
Ingredients
- 2 boneless skinless chicken breasts, cooked and shredded
- 2 cups butternut squash peeled and cubed
- 1 ½ cups Arborio risotto rice
- ½ cup grated Parmesan cheese
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon butter
- 1 cup dry white wine
- Salt and pepper to taste
Instructions
- Peel and cube the butternut squash. Dice the onion and mince the garlic. Cook and shred the chicken breasts (if not using pre-cooked chicken). Grate the Parmesan cheese for both the risotto and the finishing.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the butternut squash and cook for about 8-10 minutes, stirring occasionally until softened and slightly caramelized. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and saute the diced onion until it becomes translucent (about 5 minutes). Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast. If using wine, pour in the dry white wine and cook, stirring, until the wine is absorbed by the rice.
- Begin adding the warm chicken broth, one ladleful at a time. Stir frequently and let the liquid absorb before adding more broth. Continue this process for 20-25 minutes until the rice is tender and creamy.
- When the rice is almost done (al dente), stir in the cooked butternut squash, shredded chicken, butter, and ½ cup of grated Parmesan cheese. Season with salt and pepper to taste. Continue cooking for another 5-7 minutes until everything is heated through and the risotto reaches a creamy consistency.
- Adjust seasoning with salt and pepper if needed. Serve the risotto warm, garnished with additional grated Parmesan cheese, and a drizzle of olive oil if desired.
