Chicken Butternut Squash Risotto is the perfect cozy meal that brings together creamy textures and rich flavors in every bite. This dish combines tender chicken with the natural sweetness of butternut squash, creating a comforting and satisfying dinner that’s great for any night of the week.
We love how risotto transforms simple ingredients into something elegant yet easy to make at home. The slow cooking process allows the rice to soak up all the delicious broth and seasoning, making each spoonful incredibly flavorful. Whether you’re cooking for family or friends this recipe is sure to impress without spending hours in the kitchen.
Let’s dive into this delightful blend of savory chicken and velvety butternut squash that makes this risotto a standout dish you’ll want to add to your regular rotation.
Ingredients
To create our Chicken Butternut Squash Risotto, we gather fresh and flavorful ingredients. Each component plays a vital role in layering taste and texture, ensuring a rich and satisfying dish.
For the Chicken
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
For the Butternut Squash
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
- 1 tablespoon unsalted butter
- Pinch of salt
- Pinch of ground nutmeg (optional, to enhance sweetness)
For the Risotto Base
| Ingredient | Quantity | Notes |
|---|---|---|
| Arborio rice | 1 ½ cups | Short-grain rice, essential for creamy texture |
| Chicken broth | 4 to 5 cups | Keep warm during cooking |
| Dry white wine | ½ cup | Adds acidity and depth |
| Shallots | 2 medium, finely chopped | For mild onion flavor |
| Garlic | 2 cloves, minced | Adds aromatic emphasis |
| Parmesan cheese | ¾ cup, freshly grated | Stirred in at the end for creaminess |
| Olive oil | 2 tablespoons | For sautéing |
Additional Ingredients
- Fresh parsley, chopped (about 2 tablespoons) for garnish
- Lemon zest, 1 teaspoon (to brighten the flavors at the end)
- Black pepper, freshly ground, for final seasoning
- Optional: 1 tablespoon heavy cream for added richness
“Using quality broth and freshly grated Parmesan always elevates our risotto to the next level.”
This ingredient list forms the foundation of our Chicken Butternut Squash Risotto, carefully balanced to deliver comfort and elegance in every bite.
Equipment Needed
To prepare our Chicken Butternut Squash Risotto perfectly, having the right equipment is essential for smooth and efficient cooking. Below is a detailed list of tools we recommend for achieving the best texture and flavor:
- Heavy-bottomed skillet or sauté pan
Choose a wide pan with a heavy base to ensure even heat distribution. This is crucial for gradually toasting the Arborio rice and sautéing the chicken and vegetables.
- Large saucepan or stockpot
Use this to keep the chicken broth warm throughout the cooking process. Adding warm broth helps the rice absorb liquid evenly, promoting the creamy risotto consistency.
- Wooden spoon or heat-resistant spatula
Stirring constantly is key in risotto-making. A sturdy wooden spoon helps us scrape the bottom gently to avoid burning and promote creaminess.
- Chef’s knife and cutting board
We need these to dice the butternut squash, mince shallots, and chop garlic accurately and safely.
- Measuring cups and spoons
Precision matters. Measure your liquid ingredients and rice for consistency and perfect proportions.
- Grater or microplane
For freshly grating Parmesan cheese and zesting lemon, which add layers of flavor and aroma to our risotto.
- Ladle
To add warm broth gradually and evenly into the risotto, controlling the cooking pace.
Equipment Summary Table
| Equipment | Purpose |
|---|---|
| Heavy-bottomed skillet | Toasting rice, sautéing chicken and veggies |
| Large saucepan or stockpot | Keeping chicken broth warm |
| Wooden spoon/spatula | Stirring risotto steadily |
| Chef’s knife and cutting board | Chopping butternut squash, shallots, garlic |
| Measuring cups and spoons | Accurate ingredient measurement |
| Grater/microplane | Grating Parmesan cheese and lemon zest |
| Ladle | Gradual addition of warm chicken broth |
Having these tools ready and organized enables us to focus on the cooking process, ensuring our Chicken Butternut Squash Risotto develops that signature creamy texture and balanced flavor infusion.
Preparation
To achieve the perfect Chicken Butternut Squash Risotto, proper preparation of each component is essential. Let’s break down the steps to prepare the chicken, butternut squash, and broth for optimal flavor and texture.
Preparing the Chicken
- Trim and clean the boneless skinless chicken breasts.
- Cut the chicken into bite-sized pieces, about 1-inch cubes, to ensure even cooking and easy blending with the risotto.
- Season the chicken with salt and freshly ground black pepper for balanced flavor.
- Heat a heavy-bottomed skillet over medium-high heat and add 1 tablespoon of olive oil.
- Sear the chicken pieces for 4-5 minutes until golden brown on all sides but not fully cooked through—we will finish cooking it with the risotto.
- Remove the chicken from the skillet and set aside on a plate while we prepare the other ingredients.
Preparing the Butternut Squash
- Peel the butternut squash using a sturdy vegetable peeler to remove the tough outer skin.
- Cut the squash in half lengthwise, then scoop out the seeds with a spoon.
- Dice the flesh into uniform ½-inch cubes to promote even roasting and melting into the risotto.
- Toss the cubed squash with 1 tablespoon olive oil, a pinch of salt, and pepper.
- Roast the squash cubes on a parchment-lined baking sheet in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and lightly caramelized.
- Set aside the roasted squash to cool slightly before adding it to the risotto.
Preparing the Broth
- Warm the chicken broth in a large saucepan over low heat to keep it hot throughout the cooking process.
- Use quality, low-sodium chicken broth to allow precise seasoning control.
- If desired, add a small sprig of fresh thyme or a bay leaf to infuse subtle herbal notes—remove before adding to the risotto.
- Keep a ladle handy to add the broth gradually to the rice for proper absorption and creaminess.
| Preparation Step | Details | Temperature/Time |
|---|---|---|
| Chicken cubed & seared | 1-inch cubes, sear until golden | Medium-high heat, 4-5 minutes |
| Butternut squash | Peel, cube, toss with oil & seasoning | Roast at 400°F, 20-25 minutes |
| Broth | Warm and keep hot (optionally infused herbs) | Low heat throughout cooking |
Cooking Instructions
Follow these steps carefully to achieve a creamy and flavorful Chicken Butternut Squash Risotto that delights every bite.
Cooking the Butternut Squash
- Preheat the oven to 400°F (200°C).
- Peel and cube 1 medium butternut squash, aiming for uniform 1-inch pieces.
- Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper to taste.
- Spread the cubes evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, turning halfway through, until the squash is tender and lightly caramelized.
- Remove from oven and set aside to cool slightly.
Sautéing the Chicken
- Prepare 2 boneless skinless chicken breasts by trimming excess fat and cutting into 1-inch cubes.
- Season the chicken with salt and pepper evenly.
- Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat.
- Add the chicken pieces in a single layer, ensuring they do not crowd the pan.
- Sauté for 4-5 minutes, turning occasionally to brown all sides and cook through.
- Remove the chicken from the skillet and set aside on a plate.
Making the Risotto
- In the same skillet, lower heat to medium and add 1 finely chopped shallot. Sauté until translucent, about 2 minutes.
- Add 2 cloves minced garlic; cook for an additional 30 seconds until fragrant.
- Stir in 1 cup Arborio rice, toasting the grains for 1-2 minutes until edges become translucent.
- Pour in ½ cup dry white wine and stir until the liquid is mostly absorbed.
- Gradually add warmed 4 cups chicken broth, one ladle at a time, stirring constantly.
- Wait until the broth is nearly absorbed before adding the next ladle.
- Continue this process for 18-20 minutes until the rice is al dente and the mixture is creamy.
Combining Ingredients
- Lower the heat and gently fold in the roasted butternut squash and sautéed chicken.
- Stir in ½ cup freshly grated Parmesan cheese and optionally 2 tablespoons heavy cream for extra richness.
- Add 1 teaspoon lemon zest and 2 tablespoons chopped fresh parsley to brighten the flavor.
- Adjust seasoning with salt and pepper as needed.
- Serve immediately to enjoy the warm, creamy texture and layered flavors of our Chicken Butternut Squash Risotto.
| Step | Key Actions | Time | Temperature |
|---|---|---|---|
| Roast Squash | Cube, toss, roast till tender | 25-30 minutes | 400°F (200°C) |
| Sauté Chicken | Cube, season, sear till golden | 4-5 minutes | Medium-high heat |
| Cook Risotto | Sauté shallots/garlic, toast rice, slow broth add | 18-20 minutes | Medium heat |
| Combine & Finish | Mix squash, chicken, cheese, zest, parsley, season | 3-5 minutes | Low heat |
Serving Suggestions
To enhance our Chicken Butternut Squash Risotto experience, we recommend several thoughtful serving ideas that complement the dish’s rich flavors and creamy texture.
- Pair with Fresh Greens: A crisp side salad with a tangy vinaigrette cuts through the risotto’s creaminess, balancing the meal beautifully. Consider arugula or mixed baby greens tossed with lemon juice and olive oil.
- Add a Crunch Element: Toasted pine nuts or crispy sage leaves sprinkled on top add a delightful crunch and aromatic contrast that elevate each bite.
- Serve with Warm Artisan Bread: A crusty baguette or sourdough with a pat of herb butter perfectly accompanies the risotto, allowing us to savor every last spoonful.
- Complementary Wine Pairing: A dry white wine such as Sauvignon Blanc or Pinot Grigio pairs excellently, enhancing the subtle sweetness of the butternut squash and the savory notes of the chicken.
Optional Garnishes for Presentation and Flavor
| Garnish | Purpose | Serving Tip |
|---|---|---|
| Fresh parsley | Adds vibrant color and freshness | Chop finely and sprinkle just before serving |
| Lemon zest | Introduces bright citrus notes | Grate sparingly to avoid overpowering |
| Shaved Parmesan cheese | Enhances richness and umami flavor | Add a few curls atop the risotto for visual appeal |
| Cracked black pepper | Provides subtle heat and depth | Grind fresh at the table for best aroma |
By incorporating these serving suggestions, we not only highlight the dish’s complex layers of flavor but also craft a complete and inviting dining experience. Enjoying our Chicken Butternut Squash Risotto alongside well-chosen sides and garnishes brings out its full potential and leaves a lasting impression.
Make-Ahead Tips
To streamline dinner plans while still enjoying our Chicken Butternut Squash Risotto, preparation ahead of time is key. Here are our best make-ahead strategies to keep the flavors fresh and the texture just right.
Prepare Components in Advance
- Roast the butternut squash up to 2 days ahead. After roasting, cool it completely and store in an airtight container in the refrigerator. This allows the squash to retain its sweetness and caramelization without losing moisture.
- Cook the chicken a day before. Sear the cubed chicken as instructed in the recipe, cool, and refrigerate in a single layer for easy reheating without overcooking.
- Warm the broth can be prepped and kept on a low simmer or stored chilled and gently reheated when ready to use.
Storing and Reheating Final Risotto
While risotto is best eaten fresh, we understand that convenience matters. Follow these tips to maintain the creamy texture:
| Step | Instruction |
|---|---|
| Cool | Spread the cooked risotto in a shallow dish to cool quickly. |
| Store | Transfer to an airtight container and refrigerate up to 24 hours. |
| Reheat | Warm gently in a saucepan over low heat, adding broth or water as needed. Stir frequently for creaminess. |
“Avoid reheating risotto in a microwave without adding extra liquid—it tends to dry out the rice and lose the signature creamy texture.”
Assembly On Serving Day
When ready to serve, combine the pre-cooked chicken and roasted butternut squash into the reheated risotto. Stir in freshly grated Parmesan cheese, chopped parsley, and lemon zest just before plating to revive brightness and richness.
Summary of Make-Ahead Timeline
| Time Before Serving | Task | Storage Recommendation |
|---|---|---|
| 2 days ahead | Roast butternut squash | Airtight container, fridge |
| 1 day ahead | Cook and sear chicken | Airtight container, fridge |
| Several hours before | Prepare and warm broth | Keep warm on stove or reheat |
| Up to 24 hours after cooking | Store finished risotto (optional) | Airtight container, fridge |
By mastering these Make-Ahead Tips, we maximize flavor and texture while minimizing last-minute effort, ensuring our Chicken Butternut Squash Risotto remains a standout dish anytime.
Storing and Reheating
Proper storing and reheating of our Chicken Butternut Squash Risotto ensures that every bite remains rich, creamy, and flavorful, just like when freshly made. Here’s how we handle it step-by-step to maintain the dish’s signature texture and taste.
Storing Chicken Butternut Squash Risotto
- Cool Quickly
After cooking, let the risotto cool at room temperature for no more than 30 minutes. This prevents bacterial growth while avoiding moisture buildup that can make the risotto mushy.
- Use Airtight Containers
Transfer the cooled risotto into airtight containers to preserve freshness and avoid absorbing other odors from the fridge.
- Refrigerate Promptly
Store the risotto in the refrigerator at 40°F (4°C) or below. Consume within 2 to 3 days for optimal texture and safety.
| Storage Aspect | Details |
|---|---|
| Cooling Time | ≤ 30 minutes |
| Container Type | Airtight |
| Refrigerator Temp | ≤ 40°F (4°C) |
| Maximum Storage Time | 2 to 3 days |
Reheating Chicken Butternut Squash Risotto
To restore the creamy texture and melded flavors of Chicken Butternut Squash Risotto, follow these reheating tips carefully:
- Add Liquid
Before reheating, add a splash of chicken broth, water, or milk (about ¼ cup per serving) to loosen the risotto. This step prevents drying out and helps revive the creamy consistency.
- Gentle Heat
- Stovetop: Place risotto in a saucepan over low to medium heat. Stir frequently to evenly distribute heat and prevent sticking.
- Microwave: Cover the risotto loosely, reheat in 1-minute intervals, stirring between each until heated through.
- Finish with Fresh Ingredients
Stir in fresh grated Parmesan, a pinch of lemon zest, and chopped parsley after reheating to brighten and freshen the flavors.
Important Notes for Best Results
- Avoid high heat during reheating as it can cause the rice grains to separate and the risotto to become grainy.
- If the risotto appears too thick, add more liquid gradually while stirring until the desired creaminess returns.
- For made-ahead convenience, keep roasted butternut squash and cooked chicken separate and fold them in after reheating the risotto base.
“Reheating with added liquid and gentle heat unlocks the original luxurious texture of our Chicken Butternut Squash Risotto — a surefire way to enjoy leftovers without compromise.“
By following these storing and reheating steps, we ensure that every serving of our Chicken Butternut Squash Risotto delivers the perfect balance of flavors and creamy indulgence.
Conclusion
Chicken Butternut Squash Risotto is a delightful blend of comforting flavors and satisfying textures that fits perfectly into our meal rotation. Its balance of creamy Arborio rice, tender chicken, and sweet roasted squash creates a dish that’s both elegant and approachable. With a few simple steps and the right tools, we can bring this restaurant-quality meal to our own kitchen.
By planning ahead and using the make-ahead tips, we save time without sacrificing taste. Whether served for a cozy family dinner or to impress guests, this risotto offers a warm, flavorful experience that’s sure to become a favorite. Let’s enjoy every creamy, savory bite together.
Frequently Asked Questions
What ingredients are needed for Chicken Butternut Squash Risotto?
You’ll need boneless skinless chicken breasts, butternut squash, Arborio rice, chicken broth, dry white wine, shallots, garlic, Parmesan cheese, olive oil, and seasonings. Optional additions include fresh parsley, lemon zest, and heavy cream for extra richness.
What equipment is essential for making this risotto?
Use a heavy-bottomed skillet, a large saucepan for warming broth, a wooden spoon for stirring, a chef’s knife, cutting board, measuring tools, a grater, and a ladle to add broth gradually.
How do I prepare the chicken and butternut squash for this dish?
Trim and cube the chicken, season, and sear until golden brown. Peel and cube the squash, toss with oil and seasoning, then roast at 400°F for 25-30 minutes until tender.
What is the key to making the risotto creamy and flavorful?
Toast the Arborio rice with shallots and garlic, slowly add warm broth while stirring constantly for about 18-20 minutes, then fold in the roasted squash, cooked chicken, Parmesan, and seasonings.
How should I serve Chicken Butternut Squash Risotto?
Serve with a crisp side salad, toasted pine nuts or crispy sage, warm artisan bread, and pair with a dry white wine like Sauvignon Blanc or Pinot Grigio for a balanced meal.
Can I prepare parts of this dish ahead of time?
Yes, roast squash up to two days ahead, cook chicken a day before, keep broth warm, and store risotto properly. Reheat gently with added liquid, then combine all ingredients before serving.
What is the best way to store and reheat leftover risotto?
Cool leftovers quickly, store in airtight containers in the fridge, and reheat gently on stovetop or microwave with added broth or water to restore creaminess. Add fresh Parmesan, lemon zest, and parsley after reheating for best flavor.
Why is slow stirring important when cooking risotto?
Slow stirring helps release starch from the Arborio rice, creating the risotto’s signature creamy texture and allowing flavors to blend evenly throughout the dish.