There’s something truly comforting about a creamy risotto that warms us from the inside out. Our Chicken and Butternut Squash Risotto combines tender pieces of chicken with the natural sweetness of roasted butternut squash for a dish that’s both hearty and flavorful. This recipe brings together simple ingredients in a way that feels special yet approachable.
Originating from Italy, risotto is all about patience and technique, slowly cooking Arborio rice to a luscious, creamy consistency. Adding butternut squash not only boosts the flavor but also gives the dish a beautiful golden hue. Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this risotto is sure to impress without demanding hours in the kitchen. Let’s dive into making this delicious, satisfying dish that’s perfect for any season.
Ingredients
To create our rich and creamy Chicken and Butternut Squash Risotto, we carefully gather fresh and flavorful ingredients. Each component contributes to the dish’s hearty texture and vibrant taste.
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil for sautéing
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme for a subtle earthy flavor
For the Butternut Squash
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil for roasting
- Salt and black pepper, to season
- 1/2 teaspoon ground cinnamon to enhance natural sweetness
For the Risotto Base
- 1 1/2 cups Arborio rice, the key to creamy texture
- 4 cups chicken broth, kept warm, preferably low sodium
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional but recommended for depth)
- 2 tablespoons unsalted butter for richness
- 1/2 cup freshly grated Parmesan cheese for savory finish
Additional Ingredients and Garnishes
- Fresh parsley, chopped for garnish
- Extra Parmesan cheese, for serving
- Freshly cracked black pepper, to taste
| Ingredient Category | Item | Quantity | Notes |
|---|---|---|---|
| Chicken | Boneless skinless chicken | 1 lb | Cut into bite-sized pieces |
| Olive oil | 1 tbsp (for sautéing) | ||
| Salt and pepper | To taste | ||
| Dried thyme | 1 tsp | ||
| Butternut Squash | Butternut squash | 2 cups | Peeled and diced |
| Olive oil | 1 tbsp (for roasting) | ||
| Salt and pepper | To taste | ||
| Ground cinnamon | 1/2 tsp | ||
| Risotto Base | Arborio rice | 1 1/2 cups | |
| Chicken broth | 4 cups | Warm | |
| Onion | 1 small | Finely chopped | |
| Garlic | 2 cloves | Minced | |
| Dry white wine | 1/2 cup | Optional | |
| Unsalted butter | 2 tbsp | ||
| Parmesan cheese | 1/2 cup (grated) | ||
| Garnishes & Extras | Fresh parsley | To garnish | Chopped |
| Parmesan cheese | For serving | ||
| Black pepper | To taste | Freshly cracked |
Equipment Needed
To achieve the perfect Chicken and Butternut Squash Risotto, having the right equipment is essential. Each tool helps us maintain control over the cooking process, ensuring a creamy and flavorful dish every time.
| Equipment | Purpose |
|---|---|
| Large saute pan or skillet | Searing the chicken and sautéing the aromatics |
| Medium saucepan | Keeping the chicken broth warm for gradual risotto cooking |
| Wooden spoon or silicone spatula | Stirring the risotto continuously to release rice starches |
| Chef’s knife | Dicing the butternut squash and chopping onions and garlic |
| Cutting board | Safe and clean surface for chopping ingredients |
| Measuring cups and spoons | Ensuring precise ingredient amounts |
| ladle | Adding warm broth incrementally to the risotto |
| Grater | Freshly grating Parmesan cheese for maximum flavor |
We recommend using a heavy-bottomed saute pan to prevent burning during the slow stirring process. Keeping the broth warm in a separate saucepan allows for gradual absorption, which is the key to creamy risotto texture.
Remember, continual stirring with a wooden spoon encourages the rice to release its natural starch, creating that signature richness we expect from a well-made risotto.
By gathering this equipment upfront, we set ourselves up for a smooth and enjoyable cooking experience, bringing out the best in our Chicken and Butternut Squash Risotto.
Prep
To create our Chicken and Butternut Squash Risotto flawlessly, preparation is key. Let’s break down the steps for prepping the chicken, butternut squash, and the broth to ensure every element shines.
Preparing the Chicken
- Start with 1 lb boneless skinless chicken breasts.
- Pat the chicken dry with paper towels to ensure proper searing.
- Season both sides generously with salt, pepper, and dried thyme for aromatic flavor.
- Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat.
- Sear the chicken for 5 to 6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken from the pan and let it rest for 5 minutes before dicing into bite-sized pieces.
- Reserving the pan juices will add extra depth when sautéing the risotto base.
Prepping the Butternut Squash
- Peel 2 cups of butternut squash, removing skin completely with a vegetable peeler.
- Dice the squash into 1/2-inch cubes for even roasting and quick cooking.
- Toss the cubes with 1 teaspoon cinnamon, plus a pinch of salt and pepper to enhance their natural sweetness.
- Spread the squash evenly on a baking sheet lined with parchment paper.
- Roast the squash in a preheated oven at 400°F for 20 minutes or until tender and slightly caramelized.
- Stir halfway through roasting for uniform browning and softness.
Preparing the Broth
- Use 6 cups chicken broth for the risotto’s liquid base.
- Warm the broth in a medium saucepan over low heat to keep it hot throughout cooking.
- Maintaining a consistent temperature prevents cooling the rice and ensures a creamy finish.
- Keep a ladle handy to add the broth gradually while stirring the risotto.
| Ingredient | Prep Detail | Cooking Detail |
|---|---|---|
| Chicken breasts | Pat dry and season | Sear 5-6 minutes per side |
| Butternut squash | Peel and dice into 1/2-inch cubes | Roast at 400°F for 20 mins |
| Chicken broth | Warm on low heat | Keep hot for gradual addition |
By getting each of these components perfectly prepped, we set ourselves up for a smooth cooking process and a rich delicious Chicken and Butternut Squash Risotto.
Cooking Instructions
Follow these precise steps to create a luscious Chicken and Butternut Squash Risotto that delivers creamy texture and bold flavors. We will guide you through cooking the squash, sautéing the chicken, making the risotto, and then combining everything perfectly.
Cooking the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Peel and dice 2 cups of butternut squash into 1/2-inch cubes.
- Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon ground cinnamon, and a pinch of salt.
- Spread the cubes evenly on a baking sheet in a single layer.
- Roast for 25-30 minutes until tender and caramelized, turning once halfway through.
- Remove from the oven and set aside, preserving the golden color and sweet aroma.
Sautéing the Chicken
- Use a large sauté pan over medium-high heat and add 1 tablespoon olive oil.
- Season 1 lb boneless skinless chicken breasts with salt, pepper, and 1 teaspoon dried thyme.
- Place the chicken in the hot pan and sear for 4-5 minutes per side, or until golden brown and cooked through.
- Transfer the chicken to a cutting board and let it rest for 5 minutes.
- Slice the chicken into bite-sized pieces, keeping the juices to add flavor later.
Making the Risotto
- Keep 4 cups warm chicken broth simmering on low heat in a medium saucepan.
- In a large heavy-bottomed pan, melt 2 tablespoons butter over medium heat.
- Add 1 small diced onion and sauté for 3-4 minutes until translucent.
- Stir in 2 minced garlic cloves and cook for another 30 seconds.
- Add 1 1/2 cups Arborio rice and toast for 2 minutes, stirring constantly until the edges become translucent.
- Pour in 1/2 cup dry white wine, stirring until absorbed completely.
- Ladle in warm chicken broth, one cup at a time, stirring continuously until absorbed before adding more.
- Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
Combining All Ingredients
- Gently fold the roasted butternut squash and sliced chicken into the risotto.
- Stir in 1/2 cup grated Parmesan cheese and adjust seasoning with salt and pepper.
- Remove from heat and allow to rest for 2 minutes to thicken.
- Garnish with freshly chopped parsley and extra Parmesan for added richness.
- Serve immediately and savor the perfect harmony of tender chicken, sweet squash, and velvety risotto.
| Step | Key Details | Time/Temperature |
|---|---|---|
| Roast Butternut Squash | Toss with olive oil and cinnamon | 400°F (200°C) for 25-30 min |
| Sauté Chicken | Season with thyme, salt, pepper | Medium-high for 8-10 min |
| Prepare Risotto Base | Toast rice, add wine, broth slow | 18-20 min, stirring |
| Combine & Finish | Add squash, chicken, cheese | Rest 2 min, serve hot |
Serving Suggestions
To elevate our Chicken and Butternut Squash Risotto experience, we suggest pairing it with fresh, complementary sides and thoughtful garnishes that amplify its hearty and creamy profile.
Perfect Pairings
- Light Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a lemon vinaigrette cuts through the richness of the risotto, refreshing the palate.
- Garlic-Butter Roasted Asparagus: The savory garlic and subtle crunch of asparagus provide a satisfying contrast in texture.
- Crusty Artisan Bread: Serve warm with a pat of butter to soak up any remaining creamy sauce on the plate.
Garnish Ideas
Fresh toppings make a beautiful presentation and enhance the flavor layers:
| Garnish | Purpose |
|---|---|
| Chopped Fresh Parsley | Adds vibrant color and freshness |
| Extra Grated Parmesan | Boosts the savory richness |
| Toasted Pine Nuts | Introduces a delicate crunch |
| Drizzle of Truffle Oil | Adds luxurious earthy notes |
Beverage Recommendations
To complement the flavors, consider these beverages:
- Dry White Wine: Such as Pinot Grigio or Sauvignon Blanc to match the wine in the risotto.
- Light Red Wine: A Pinot Noir works well with the chicken and butternut squash.
- Sparkling Water with Lemon: Offers a refreshing, palate-cleansing effect.
“The creamy, tender risotto paired with crisp green salad and a splash of white wine creates a balance of comfort and sophistication on the plate.”
By thoughtfully pairing our Chicken and Butternut Squash Risotto with these sides and garnishes, we heighten both the taste and visual appeal to create an unforgettable meal.
Make-Ahead Tips
To streamline the cooking process and enjoy our Chicken and Butternut Squash Risotto with ease, consider these make-ahead tips that preserve flavor and texture.
Prepare and Roast Butternut Squash in Advance
Peel, dice, and roast the butternut squash up to 2 days ahead. Once roasted, allow it to cool completely, then store in an airtight container in the refrigerator. This step lets the squash develop deeper caramelization and sweetness. Before adding to the risotto, reheat gently or fold in cold for a contrasting texture.
Cook and Slice Chicken Ahead of Time
Sear the seasoned chicken breasts as directed. Once cooked, let them rest briefly, then slice or dice. You can refrigerate the chicken for 1–2 days in an airtight container. For best results, bring the chicken to room temperature before adding to the risotto to maintain juiciness and warmth.
Make the Broth and Keep It Warm
Warm chicken broth is essential for perfect risotto texture. Prepare your broth in advance and keep it on the stove at a low simmer. If you want to save time on the day, reheat refrigerated broth gently while preparing the other components.
Assemble Risotto on the Day Of Serving
The risotto process benefits from freshly cooking the Arborio rice with warm broth and constant stirring for a creamy finish. Avoid fully cooking the risotto ahead of time as it will lose its signature texture upon reheating.
Storing and Reheating Leftovers
Store any leftover risotto in an airtight container for up to 2 days in the refrigerator. When reheating, add a splash of warm chicken broth or water to restore creaminess. Warm gently over low heat while stirring frequently.
| Make-Ahead Step | Storage Time | Storage Method | Reheating Instructions |
|---|---|---|---|
| Roasted Butternut Squash | 2 days | Airtight container, fridge | Reheat gently or add cold to risotto |
| Cooked and Sliced Chicken | 1-2 days | Airtight container, fridge | Bring to room temp before adding |
| Chicken Broth | 2-3 days | Covered pot or container | Warm on low heat |
| Leftover Risotto | 2 days | Airtight container, fridge | Reheat with splash of broth or water, stir gently |
“Tip: Utilizing our make-ahead tips allows us to enjoy a cozy meal without last-minute rush and ensures the rich flavors and creamy texture of our Chicken and Butternut Squash Risotto shine through every time.”
By embracing these simple make-ahead strategies we can savor this comforting dish with confidence and convenience.
Storage and Reheating
To keep our Chicken and Butternut Squash Risotto fresh and maintain its creamy texture, proper storage and reheating are essential. Follow these guidelines to enjoy leftovers without sacrificing flavor or quality.
Storage Tips
- Cool Completely: Allow the risotto to cool to room temperature for about 20 minutes before refrigerating. This prevents condensation inside the container, which can make the risotto watery.
- Use Airtight Containers: Transfer the risotto into airtight containers to keep out moisture and other odors from the fridge.
- Refrigerate Promptly: Store the risotto in the refrigerator within 2 hours of cooking.
- Shelf Life: Consume within 3 to 4 days for optimal freshness and safety.
| Storage Step | Recommendation |
|---|---|
| Cooling Time | 20 minutes at room temperature |
| Container | Airtight |
| Refrigeration Window | Within 2 hours after cooking |
| Maximum Storage Time | 3-4 days |
Freezing Option
If we want to keep the risotto longer, freezing is possible but not preferred due to texture changes.
- Store in freezer-safe airtight containers.
- Label with the date.
- Freeze up to 1 month.
- Thaw overnight in the refrigerator before reheating.
Reheating Instructions
To preserve the rich and creamy consistency of our risotto, reheat carefully using one of the following methods:
Stovetop Reheating
- Transfer the risotto to a saucepan.
- Add 2 to 4 tablespoons of warm chicken broth or water to loosen the texture.
- Heat over medium-low heat.
- Stir continuously until heated through and creamy—about 5 to 7 minutes.
Microwave Reheating
- Place risotto in a microwave-safe dish.
- Add 1 to 2 tablespoons of warm broth or water.
- Cover loosely with a microwave-safe lid or plastic wrap.
- Heat on medium power in 1-minute intervals.
- Stir gently between intervals to ensure even warming.
- Total time: 2 to 3 minutes depending on portion size.
Pro Tip: Avoid reheating at high power or for too long to prevent drying out or separating the cheese and butter in the risotto.
Summary Table for Reheating
| Method | Liquid Added | Heating Time | Stirring |
|---|---|---|---|
| Stovetop | 2-4 tbsp broth | 5-7 minutes | Continuous |
| Microwave | 1-2 tbsp broth | 2-3 minutes | Stir between 1-min intervals |
Following these storage and reheating techniques will help us savor our homemade Chicken and Butternut Squash Risotto whenever we crave its comforting flavors.
Conclusion
This Chicken and Butternut Squash Risotto brings together comforting flavors with a touch of elegance that’s perfect for any occasion. With its creamy texture and balanced ingredients, it’s a dish that’s both satisfying and impressive without requiring complicated steps.
By following the recipe and tips, we can easily create a meal that feels special while staying approachable for weeknight dinners or cozy weekends. It’s a wonderful way to enjoy seasonal produce alongside tender chicken in a rich, flavorful risotto.
We encourage you to give this recipe a try and make it your own with the suggested pairings and garnishes. Once you do, it’s sure to become a favorite in your cooking rotation.
Frequently Asked Questions
What is Chicken and Butternut Squash Risotto?
Chicken and Butternut Squash Risotto is a creamy Italian rice dish made with tender chicken, roasted butternut squash, Arborio rice, Parmesan cheese, and flavored with herbs and white wine. It’s comforting, hearty, and easy to prepare.
What type of rice is best for making risotto?
Arborio rice is best for risotto because it has a high starch content that creates a creamy texture when cooked slowly with broth.
How do you achieve a creamy consistency in risotto?
Constant stirring and gradually adding warm broth to Arborio rice release the rice’s starch, which results in the rich, creamy texture classic to risotto.
Can I prepare Chicken and Butternut Squash Risotto ahead of time?
You can roast the butternut squash and cook the chicken up to two days in advance, but it’s best to make the risotto fresh to maintain its creamy texture.
What equipment do I need to make this risotto?
A heavy-bottomed sauté pan, medium saucepan (to keep broth warm), wooden spoon, chef’s knife, cutting board, ladle, and a grater for Parmesan cheese are recommended.
How should I store leftover risotto?
Cool risotto completely, store it in an airtight container in the fridge, and consume within 3-4 days. You can also freeze it for longer storage.
What’s the best way to reheat risotto?
Reheat risotto gently on the stovetop or microwave, adding a splash of broth or water to prevent it from drying out.
What are good side dishes to serve with this risotto?
Light green salad, garlic-butter roasted asparagus, and crusty artisan bread pair well. Garnishes like parsley, toasted pine nuts, or truffle oil enhance the flavor.
What wines pair well with Chicken and Butternut Squash Risotto?
Dry white wines such as Pinot Grigio or Sauvignon Blanc, and light reds like Pinot Noir, complement the flavors of the dish nicely.
Why is cinnamon added to the butternut squash?
Cinnamon enhances the natural sweetness and adds warmth to the roasted butternut squash, balancing the savory elements in the risotto.