There’s nothing like the warm embrace of a home-cooked meal to bring the family together, especially as the leaves begin to fall. Our Butternut Squash and Chicken Risotto is a perfect blend of creamy comfort and hearty ingredients, making it an excellent choice for cozy weeknight dinners. Picture your loved ones gathered around a rustic dining table, illuminated by soft, warm lighting and adorned with charming fall decorations. This dish is not just food; it’s an experience, a celebration of the season’s bounty, and a testament to the magic that happens when creativity meets family bonding in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 pound chicken breast, cubed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth, warmed
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice, ensuring each grain is coated with the oil and onion mixture. Cook for 2-3 minutes, until the edges of the rice become translucent.
- Pour in the white wine and stir until evaporated, then start adding the warmed chicken broth one ladle at a time, stirring continuously. Allow each addition of broth to be absorbed before adding the next. This process will take about 20-25 minutes.
- Once the rice is creamy and cooked to al dente, stir in the roasted butternut squash and cooked chicken. Add the Parmesan cheese and butter, stirring until melted and fully incorporated. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with fresh parsley.
Helpful Tips
For a vegetarian version, simply omit the chicken and use vegetable broth instead. If you prefer a more decadent risotto, add a splash of heavy cream towards the end of cooking. Leftovers can be stored in an airtight container in the fridge for up to three days.
Variations
Enhance the autumnal flavors by adding a pinch of nutmeg or cinnamon to the roasted butternut squash. Experiment with different herbs like sage or thyme for a unique twist.
Pairings
This Butternut Squash and Chicken Risotto pairs beautifully with a crisp green salad and a glass of dry white wine like Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, consider a sparkling water with a twist of lemon.
We hope this Butternut Squash and Chicken Risotto brings as much joy to your family table as it does to ours. We’d love to see your creations! Share your dishes using #ZynahzRecipes or tag us on Instagram at @Zynahz. Don’t forget to leave your feedback on our website at www.zynahz.com, subscribe to our newsletter for the latest recipes, and follow us on social media for more culinary inspiration. Happy cooking from our kitchen to yours!
