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
