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
