As the leaves turn golden and the air gets crisper, there’s nothing more heartwarming than gathering around a cozy, delicious meal with family. Our Chicken and Butternut Squash Risotto brings together the creamy richness of risotto with the tender juiciness of chicken and the sweet, nutty notes of butternut squash. This dish is perfect for those autumn evenings when you crave comfort with a touch of elegance. It’s not just a meal—it’s an experience meant to be shared and savored with your loved ones.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4-6
- Skill Level: Intermediate
- 1 1/2 cups Arborio rice
- 1 lb chicken breast, diced
- 2 cups butternut squash, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- In a large pot, heat the chicken broth and keep it simmering on low heat.
- In a separate large pan, heat the olive oil over medium-high heat. Add the diced chicken and cook until golden brown and cooked through. Remove the chicken and set aside.
- In the same pan, add the butter. Once melted, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant.
- Add the Arborio rice to the pan, stirring continuously for about 2 minutes until the rice is well-coated and slightly toasted.
- Pour in the dry white wine, stirring frequently until the wine is fully absorbed by the rice.
- Start adding the simmering chicken broth a ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes or until the rice is creamy and cooked al dente.
- In another pan, sauté the butternut squash until tender and slightly caramelized, then add to the risotto.
- Return the cooked chicken to the risotto, stirring to combine evenly.
- Stir in the grated Parmesan cheese until melted and fully integrated into the risotto. Season with salt and pepper to taste.
- Garnish with freshly chopped parsley before serving.
- Tip: For a vegetarian version, substitute the chicken with mushrooms and use vegetable broth instead of chicken broth.
- Variation: Add a touch of saffron to the broth for an extra layer of flavor and a beautiful golden hue.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to loosen.
This Chicken and Butternut Squash Risotto pairs beautifully with a crisp green salad dressed with a lemon vinaigrette. For drinks, a glass of chilled Pinot Grigio or a warm apple cider complements the flavors perfectly.
We can’t wait to see your delicious creations! Share your Chicken and Butternut Squash Risotto moments with us by using #ZynahzRecipes or tagging us on Instagram @Zynahz. Your feedback means the world to us, so leave your thoughts on our website Zynahz. Don’t forget to subscribe to our newsletter for the latest recipes and updates, and follow us on social media to stay connected. Happy cooking!
