If you are craving a soul-soothing dish that combines creamy textures with autumnal flavors, this Butternut Squash and Chicken Risotto Recipe is exactly what you need. It’s a harmonious blend of tender chicken, sweet roasted butternut squash, and velvety Arborio rice that melts in your mouth. This dish exudes warmth and comfort in every bite, making it perfect for chilly evenings or anytime you want to treat yourself to a cozy homemade meal.
Ingredients You’ll Need
Every ingredient in this Butternut Squash and Chicken Risotto Recipe plays an important role, from providing depth of flavor to creating that luscious, creamy texture that risotto is famous for. Each item is simple yet essential, carefully selected to build layers of taste and beautiful color.
- 1 cup Arborio rice: The star ingredient that gives risotto its signature creaminess thanks to its high starch content.
- 1 tbsp olive oil: Adds a smooth richness and helps soften the onions without overpowering the flavors.
- ½ cup onion, diced: Offers a subtle sweetness and aroma that forms the flavor base of the dish.
- 3 cups chicken broth, warmed: Essential for cooking the rice gradually while infusing savory notes into every grain.
- 1 cup roasted butternut squash: Gives the risotto a lovely autumnal sweetness and vibrant orange hue.
- 1 cup cooked chicken, shredded: Provides a hearty protein boost that complements the creamy texture perfectly.
- ¼ cup Parmesan cheese: Adds a sharp, salty finish that binds all the flavors together beautifully.
How to Make Butternut Squash and Chicken Risotto Recipe
Step 1: Sauté the Onions and Toast the Rice
Start by heating the olive oil in a large pan over medium heat until shimmering. Add the diced onions and cook gently until they turn translucent and soft. This step releases their natural sweetness. Next, stir in the Arborio rice and toast it for a couple of minutes until the edges become translucent. This helps the grains better absorb the broth later on and adds a subtle nutty flavor.
Step 2: Gradually Add Warm Chicken Broth
Slowly incorporate the warmed chicken broth, one ladleful at a time. Stir constantly, allowing the rice to absorb the liquid before adding more. This slow cooking and gradual absorption process is what gives risotto its creamy texture. Patience is key here—don’t rush the broth addition or the risotto won’t reach that perfect consistency.
Step 3: Fold in Roasted Butternut Squash and Chicken
Once the rice is tender and creamy, gently fold in the roasted butternut squash and shredded cooked chicken. The squash adds natural sweetness and a velvety texture, while the chicken makes the meal satisfying and protein-packed. This step brings those autumnal flavors together in perfect harmony.
Step 4: Finish with Parmesan Cheese
Turn off the heat and stir in the Parmesan cheese to melt into the risotto, lending a luscious, savory finish. The cheese binds all the ingredients beautifully and adds that irresistible depth of flavor that’ll keep you going back for more.
How to Serve Butternut Squash and Chicken Risotto Recipe
Garnishes
To elevate your presentation, consider sprinkling finely chopped fresh parsley or sage on top. A drizzle of extra virgin olive oil or a few grinds of black pepper adds a fresh, aromatic touch. These simple garnishes enhance both the flavor and the visual appeal, making each serving feel special.
Side Dishes
This risotto shines on its own but pairs wonderfully with light, crisp salads such as arugula with lemon vinaigrette or roasted Brussels sprouts for added texture. For something heartier, garlic bread or roasted root vegetables complement the creamy risotto beautifully without overpowering its delicate flavors.
Creative Ways to Present
Try serving this risotto in elegant shallow bowls topped with a small quenelle of mascarpone or ricotta cheese to add even more creaminess. Alternatively, portion it into hollowed-out mini pumpkins or squash for a festive presentation perfect for dinner parties or special occasions. The vibrant colors and rustic charm will impress everyone.
Make Ahead and Storage
Storing Leftovers
You can store leftover risotto in an airtight container in the refrigerator for up to 3 days. Keep in mind that risotto thickens as it cools, so it may need a little extra broth or water when reheating to regain its creamy texture.
Freezing
While freezing risotto is possible, it’s not ideal because the texture can change. If you do freeze it, place the cooled risotto in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm your risotto slowly in a saucepan over low heat. Add a splash of broth, water, or even a dash of white wine to loosen up the consistency, stirring continuously until creamy and heated through. This method helps restore that freshly made creaminess we all love.
FAQs
Can I use vegetable broth instead of chicken broth in this risotto?
Absolutely! Vegetable broth can be used for a vegetarian twist, and it will still infuse the rice with wonderful flavor, though the dish will have a lighter taste profile.
Is it okay to use pre-cooked or rotisserie chicken?
Yes, using pre-cooked or rotisserie chicken is a great time saver and works perfectly in this recipe. Just shred it before folding it into the risotto at the end.
Can I make this risotto dairy-free?
Definitely. Simply omit the Parmesan or substitute it with a dairy-free cheese alternative. Adding a touch of nutritional yeast can also give a cheesy flavor without dairy.
What can I add to enhance the flavor further?
Adding a splash of dry white wine during the broth incorporation step introduces a lovely depth and complexity. Fresh herbs like thyme or sage added during cooking can also boost the savory notes beautifully.
How do I know when the risotto is done?
The rice should be tender with a slight bite in the center, never mushy. The overall texture should be creamy and loose, not dry or sticky. Taste and adjust liquid as needed during cooking.
Final Thoughts
There is something truly special about a comforting bowl of homemade risotto, and this Butternut Squash and Chicken Risotto Recipe delivers that cozy satisfaction with every spoonful. It’s a wonderful way to celebrate seasonal flavors while enjoying a dish that feels both indulgent and wholesome. I encourage you to give this recipe a try—you might just discover your new favorite way to welcome the cooler months with warmth and flavor.
Print
Butternut Squash and Chicken Risotto Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy butternut squash and chicken risotto is a comforting autumn meal that combines tender roasted butternut squash and shredded chicken with creamy Arborio rice, all brought together with Parmesan cheese for a rich, flavorful dish.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 1 tbsp olive oil
- ½ cup onion, diced
- 3 cups chicken broth, warmed
- 1 cup roasted butternut squash, diced
- 1 cup cooked chicken, shredded
- ¼ cup Parmesan cheese, grated
Instructions
- Sauté Onion: Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
- Add Rice: Stir in the Arborio rice and toast it for about 1-2 minutes until it becomes slightly translucent around the edges. This helps the rice absorb the liquids evenly.
- Cook Risotto: Gradually add the warmed chicken broth in small batches, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and cooked through but still al dente.
- Fold in Squash and Chicken: Gently fold in the roasted butternut squash and shredded cooked chicken, allowing them to warm through evenly throughout the risotto.
- Finish with Parmesan: Remove the pan from heat and stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning with salt and pepper if needed, then serve immediately.
Notes
- For added depth and flavor, add a splash of white wine after sautéing the onion and before adding the rice.
- Use warmed chicken broth to maintain the cooking temperature and help the rice cook evenly.
- Stir the risotto frequently to develop its characteristic creamy texture.
- This dish can be made vegetarian by substituting vegetable broth and omitting chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
