If you are craving a dish that perfectly marries creamy richness with hearty autumn flavors, the Butternut Squash and Chicken Risotto Recipe will become your new go-to comfort meal. This luscious risotto blends tender pieces of chicken with the natural sweetness of roasted butternut squash, all enveloped in creamy, cheesy Arborio rice. It’s an irresistible home-cooked delight that feels as cozy as a warm hug but sophisticated enough to impress family or guests. Plus, the vibrant orange from the squash adds a beautiful pop of color that looks as good as it tastes.
Ingredients You’ll Need
Every ingredient in this recipe works together to create layers of flavor and texture that make this risotto truly special. From the creamy Parmesan to the sweetness of roasted butternut squash, each component is thoughtfully chosen to build a dish that’s comforting yet elegant.
- 1 cup Arborio rice: The heart of the risotto, its starch content creates that signature creamy texture.
- 1 tbsp olive oil: Used to sauté the onions and toast the rice, adding richness without overpowering.
- ½ cup onion, diced: Adds a subtle sweetness and aromatic base to the dish.
- 3 cups chicken broth, warmed: The warm broth gently cooks the rice and infuses it with savory depth.
- 1 cup roasted butternut squash: Brings a velvety, slightly sweet flavor and a gorgeous golden hue.
- 1 cup cooked chicken, shredded: Tender protein that makes the risotto hearty and satisfying.
- ¼ cup Parmesan: Added at the end for salty, nutty richness that completes the dish.
How to Make Butternut Squash and Chicken Risotto Recipe
Step 1: Sauté the onions and toast the rice
Start by warming olive oil in a large pan over medium heat. Add the diced onions and cook until they turn soft and translucent—that gentle sweetness is key to balancing the final flavors. Then, stir in the Arborio rice, letting it toast for a minute or two until each grain is slightly coated in oil. This step enhances the nuttiness of the rice and preps it to absorb the broth beautifully.
Step 2: Gradually add warm chicken broth
With the heat set to medium-low, add the warm chicken broth one ladle at a time. Stir frequently, allowing each addition to be absorbed before adding the next. This slow, patient process is what creates the risotto’s creamy consistency—don’t rush it! It usually takes around 20-25 minutes for the rice to become tender but still have a slight bite, known as al dente.
Step 3: Fold in roasted butternut squash and chicken
Once the rice is almost perfectly cooked, gently fold in the roasted butternut squash and shredded chicken. These ingredients don’t require much cooking time here, so adding them at this stage warms them through and lets their flavors meld into that luxuriously creamy rice.
Step 4: Finish with Parmesan cheese
Finally, stir in the Parmesan cheese off the heat. This step enriches the texture and adds a salty, nutty complexity that makes each spoonful indulgent. If you want to add a little extra depth, a splash of white wine at the beginning can give the risotto subtle acidity and aromatics, making it even more special.
How to Serve Butternut Squash and Chicken Risotto Recipe
Garnishes
When it comes to garnishes, simple is best. A sprinkle of freshly chopped parsley adds a fresh, bright contrast to the creamy risotto. For an extra opulent touch, shave a few more curls of Parmesan right on top. If you enjoy a little heat, a light dusting of crushed red pepper flakes provides a subtle kick without overpowering the comforting flavors.
Side Dishes
This risotto pairs wonderfully with lighter sides to keep the meal balanced. A crisp green salad with a tangy vinaigrette cuts through the richness and refreshes the palate. Roasted seasonal vegetables or garlic sautéed greens like spinach or kale also complement the warm, earthy notes of the butternut squash and chicken beautifully.
Creative Ways to Present
For a fun twist, serve the risotto inside hollowed-out butternut squash halves—this creates a stunning seasonal presentation that will wow guests. Alternatively, plate the risotto in shallow bowls and drizzle a little sage brown butter over the top to elevate the aroma and flavor, making it feel like a restaurant-worthy dish at your own table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Butternut Squash and Chicken Risotto Recipe, store it in an airtight container in the refrigerator for up to 3 days. Because risotto thickens as it cools, it’s normal for it to be a bit firmer later on—just know you can bring it back to life.
Freezing
Freezing risotto is not usually recommended since the texture can become grainy after thawing. However, if you need to freeze it, cool the risotto completely and transfer it to a freezer-safe container, using within one month for best taste. When ready to eat, thaw it slowly in the fridge overnight.
Reheating
To reheat leftover risotto, add a splash of warm chicken broth or water and heat it gently in a saucepan over low heat, stirring until creamy and warmed through. This method revives the risotto’s luscious texture and ensures the flavors remain vibrant and comforting.
FAQs
Can I use other types of squash in this risotto?
Absolutely! While butternut squash offers a lovely sweetness and creamy texture, you can substitute with delicata or kabocha squash for a similar effect. Just roast them until tender before folding in.
Is it possible to make this recipe vegetarian?
Yes! Replace the chicken broth with vegetable broth and omit the chicken, or use cooked mushrooms for an earthy, meaty texture. The roasted butternut squash will still shine and keep the dish hearty.
Can I cook this risotto in a rice cooker or Instant Pot?
You can adapt the recipe for an Instant Pot, which speeds things up by pressurizing the risotto to cook the rice and infuse flavors quickly. Rice cookers designed for risotto can also work, but stirring and gradual broth addition are integral to the classic creamy texture.
What wine pairs well with Butternut Squash and Chicken Risotto Recipe?
A crisp white wine like Pinot Grigio or a lightly oaked Chardonnay complements the creamy, savory profile nicely. If you serve wine alongside the dish, these choices enhance without overwhelming the flavors.
Can I make the Butternut Squash and Chicken Risotto Recipe dairy-free?
Yes, you can use a dairy-free Parmesan alternative or nutritional yeast to add cheesy flavor. Also, swap butter or cheese finishes with olive oil or a touch of coconut cream for richness without dairy.
Final Thoughts
I truly hope you give the Butternut Squash and Chicken Risotto Recipe a try because it’s a beautiful balance of cozy, comforting flavors that feel like a warm bowl of happiness on a chilly day. With its creamy texture, vibrant golden color, and satisfying heartiness, this risotto might just become a favorite recipe you return to season after season. Happy cooking and bon appétit!
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Butternut Squash and Chicken Risotto Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy risotto packed with roasted butternut squash and tender chicken, creating a comforting and flavorful autumn meal perfect for dinner.
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 translucent and fragrant, about 3-4 minutes.
- Add Rice: Stir in the Arborio rice and cook for 1-2 minutes, coating the rice with the oil and onions to begin toasting it slightly.
- Gradually Add Broth: Begin adding the warmed chicken broth one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue this process for about 25 minutes until the rice is creamy and tender but still slightly al dente.
- Incorporate Squash and Chicken: Gently fold in the roasted butternut squash and shredded cooked chicken, warming them through without breaking up the squash too much.
- Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese until melted and evenly combined, creating a rich creamy texture.
Notes
- For extra depth of flavor, add a splash of dry white wine after sautéing the onions and before adding the rice.
- Use homemade or high-quality chicken broth for best results.
- Ensure broth is warm before adding to rice to maintain gentle cooking temperature.
- Roast the butternut squash beforehand with a bit of olive oil, salt, and pepper until tender and caramelized.
- If preferred, substitute Parmesan with Pecorino Romano for a sharper taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
