Name: Butternut Squash and Chicken Risotto Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-inspired
Ingredients: 2 tbsp olive oil; 2 tbsp unsalted butter; 1 small onion, finely diced; 2 cloves garlic, minced; 1 ½ cups Arborio rice; 5 cups chicken broth, warmed; 2 cups cooked chicken breast, diced or shredded; 2 cups roasted butternut squash cubes; ½ cup freshly grated Parmesan cheese; 2 tbsp fresh sage or thyme, chopped (plus more for garnish); Salt and pepper, to taste

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When you crave comfort in a bowl, nothing quite hits the spot like Butternut Squash and Chicken Risotto. This creamy dish brings together the gentle sweetness of roasted butternut squash, savory morsels of tender chicken, and a luscious Parmesan-studded rice—all swirled together into a meal that tastes both cozy and luxurious. There’s something undeniably special about each spoonful, with the vibrant squash adding pops of color and the herbs providing just the right hint of freshness. Whether you’re treating yourself or feeding family and friends, Butternut Squash and Chicken Risotto promises to turn any evening into something memorable.

Butternut Squash and Chicken Risotto Recipe

Ingredients You’ll Need

One of the things I adore about this recipe is how a handful of simple ingredients can deliver layers of flavor and the perfect creamy texture. Each component has a role to play, from the comforting depth of the rice to the pop of herby brightness, making Butternut Squash and Chicken Risotto truly shine.

Olive oil: Adds depth and helps to soften the onions and garlic while infusing a hint of fruitiness.
Unsalted butter: Creates a silky base for sautéing and heightens the risotto’s creamy finish.
Onion, finely diced: Lends just the right amount of sweetness and rounds out the savory backdrop.
Garlic, minced: Brings a gentle aromatic punch—don’t skip it!
Arborio rice: The classic risotto grain, famous for its starchiness that delivers a dreamy, creamy consistency.
Chicken broth, warmed: Keeps the rice tender as it cooks, while infusing delicious savory notes throughout.
Cooked chicken breast, diced or shredded: Adds heartiness and turns this risotto into a satisfying main dish.
Roasted butternut squash cubes: Bring sweetness, color, and a silky texture that feels totally irresistible.
Freshly grated Parmesan cheese: Melts beautifully into the risotto, adding nutty, salty richness.
Fresh sage or thyme, chopped: Lifts everything with a peppery, herbal fragrance—plus, it’s perfect for garnishing.
Salt and pepper, to taste: Make sure to season at the end to let all those flavors pop!

How to Make

Step 1: Warm the Broth

Start by gently warming your chicken broth in a saucepan over low heat. Keeping the broth hot is the real secret to achieving that signature creamy risotto texture—cold broth cools the rice and slows everything down. Let it just barely simmer while you start your risotto.

Step 2: Sauté Onion and Garlic

In your largest skillet or a wide pot, heat the olive oil and butter over medium heat. Add the diced onion and let it go soft and translucent before stirring in the minced garlic. Don’t rush this part—the slow sauté creates the flavor base for your entire Butternut Squash and Chicken Risotto.

Step 3: Toast the Rice

Add the Arborio rice straight to the pan and stir to coat it with the buttery, oniony mixture. Let it toast gently for a minute or two, stirring constantly, until the grains start to look a tad translucent around the edges. This little step gives your risotto extra flavor and helps it keep that perfect al dente bite.

Step 4: Slowly Add Broth

Start ladling the warm chicken broth into the rice, one scoop at a time. After each addition, stir slowly and patiently until most of the liquid is absorbed before you add the next. This gradual process encourages the rice to release its starch and gives the Butternut Squash and Chicken Risotto that gorgeous, creamy consistency. The whole process usually takes about 18 to 20 minutes.

Step 5: Stir in Chicken and Squash

Once your rice is nearly tender and the mixture is thick and creamy, gently fold in the cooked chicken and roasted butternut squash cubes. Let everything warm through—you’ll see those golden squash nuggets melt right into the risotto, making every bite extra special.

Step 6: Finish with Cheese and Herbs

Remove the pan from the heat and stir in the freshly grated Parmesan cheese and chopped herbs (sage or thyme work beautifully). Finish with a sprinkle of salt and plenty of cracked black pepper to taste. The cheese and herbs bring everything together in a fragrant, melty hug.

How to Serve

Garnishes

Top each bowl with a final shower of Parmesan cheese, a scattering of chopped fresh herbs, and a drizzle of olive oil if you’d like a glossy finish. A few crispy sage leaves or extra roasted squash cubes make a beautiful, welcome garnish for Butternut Squash and Chicken Risotto.

Side Dishes

While the risotto makes a full meal on its own, you can round things out with a tangy green salad or some simple roasted vegetables. If you want even more cozy vibes, consider serving warm crusty bread to mop up every bit of that creamy sauce.

Creative Ways to Present

For special occasions, try serving Butternut Squash and Chicken Risotto in shallow pasta bowls or even inside hollowed-out mini pumpkins for a festive touch. For something more rustic, dish it straight from the pan at the table, letting everyone scoop up their own portion family-style.

Make Ahead and Storage

Storing Leftovers

Allow any leftover risotto to cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days. The texture may thicken as the rice absorbs more liquid, but it will still taste delicious when reheated.

Freezing

Although risotto is best enjoyed fresh, you can freeze portions of Butternut Squash and Chicken Risotto in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating, and expect a slightly softer texture after freezing.

Reheating

To reheat, place the risotto in a saucepan with a splash of chicken broth or water. Gently warm it over low heat, stirring frequently, until it reaches your desired creamy consistency and is heated through. You can also reheat in the microwave, stirring occasionally and adding more liquid as needed.

FAQs

Can I make Butternut Squash and Chicken Risotto vegetarian?

Absolutely! Just substitute the chicken and chicken broth with your favorite vegetable broth and either omit the chicken or add in extra roasted vegetables like mushrooms or peas for a satisfying, meatless version.

What kind of chicken works best?

Leftover roasted or rotisserie chicken is fantastic here because it’s tender and full of flavor. You can also quickly poach some chicken breasts or thighs while you prepare the squash.

Do I have to use Arborio rice?

Arborio rice is traditional and delivers the perfect creamy texture, but Carnaroli or Vialone Nano are great risotto rice options. Regular long-grain rice or jasmine rice just won’t give you that classic risotto creaminess.

How do I roast the butternut squash?

Cut the squash into bite-sized cubes, toss with olive oil, salt, and pepper, and roast on a baking sheet at 400°F (200°C) for about 25 minutes, or until caramelized and tender. Roasting brings out that gorgeous natural sweetness!

Can I add wine to this recipe?

Definitely! Add a splash (about 1/3 cup) of dry white wine after toasting the rice but before you start adding broth. Let it simmer and absorb before proceeding with the recipe—the wine adds brightness and complexity.

Final Thoughts

If you’re looking for a hearty, vibrant dinner that feels a little special without fuss, give Butternut Squash and Chicken Risotto a try. It’s a dish that brings warmth to the table on any chilly night, and I promise: one taste and you’ll want to make it again and again!