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

Jump to Recipe·Print Recipe

Creamy, dreamy, and brimming with cozy vibes, this Butternut Squash and Chicken Risotto is the kind of weeknight dinner you’ll want to make on repeat. Tender chunks of chicken and sweet, caramelized butternut squash mingle with arborio rice in every luscious bite, all tied together with a flurry of parmesan and fresh herbs. Whether you’re seeking a comforting meal for fall or a dinner-party-worthy stunner that’s simple to prepare, this risotto ticks every box, offering all the elegance of Italian cuisine with warmth you can taste.

Butternut Squash and Chicken Risotto Recipe

Ingredients You’ll Need

This Butternut Squash and Chicken Risotto relies on a handful of kitchen basics, but each ingredient plays a starring role. From the rich stock to vibrant herbs, these essentials lay the foundation for risotto with unforgettable flavor and gorgeous color.

Olive oil: Adds depth and helps sauté your aromatics to fragrant perfection.
Unsalted butter: Lends creaminess and classic risotto richness without overpowering.
Onion (finely diced): Bring a subtle sweetness that rounds out each bite.
Garlic (minced): Infuses every grain with irresistible aroma—don’t skip it!
Arborio rice: The must-have variety for risotto, loved for its ability to soak up flavor and create a creamy texture.
Chicken broth (warmed): Keeps the cooking process gentle and ensures the rice absorbs savory goodness in every ladle.
Cooked chicken breast (diced or shredded): Tender bites of lean protein that turn this risotto into a complete meal.
Roasted butternut squash cubes: Offer natural sweetness and vibrant color—roast ahead for best flavor!
Freshly grated Parmesan cheese: The cheesy, nutty finish that makes risotto sing.
Fresh sage or thyme (chopped): Earthy herbs are essential for that classic Italian-inspired flair—save extra for garnish.
Salt and pepper: Fine-tune the final seasoning to your liking.

How to Make

Step 1: Warm the Stock

Start by bringing your chicken broth to a gentle simmer in a saucepan. Keeping it warm is the little secret behind that creamy, dreamy finish—adding cold liquid to the rice shocks it, so warm broth helps everything cook smoothly and evenly while encouraging the rice to release just the right amount of starch.

Step 2: Sauté Aromatics

Heat the olive oil and butter together in your largest skillet or a wide, heavy-bottomed pot over medium heat. Toss in the diced onion and garlic, sautéing until the onion turns translucent and the kitchen fills with a mouthwatering aroma. Don’t rush this step—it builds the essential savory backbone for your Butternut Squash and Chicken Risotto.

Step 3: Toast the Rice

Pour in the arborio rice and stir gently, making sure every grain is coated in the buttery mixture. Let the rice cook for 1 to 2 minutes, just until you catch a whiff of its nutty fragrance and notice the edges turning a bit translucent. This quick toast deepens the final flavor and keeps the grains from getting mushy.

Step 4: Add Broth Gradually

Here comes the fun part—ladling in warm broth, one scoop at a time. Stir often and let the rice fully absorb each addition before you go in with more. This process takes about 18 to 20 minutes, and watching the rice transform into a creamy, almost luxurious consistency is true risotto magic.

Step 5: Add Chicken and Butternut Squash

When the rice is tender and most of the broth has been incorporated, gently fold in your cooked chicken and roasted butternut squash. Let it heat through—the chicken soaks up flavor, and the squash melts in just a little, giving the Butternut Squash and Chicken Risotto its signature silky texture.

Step 6: Finish with Cheese and Herbs

Pull the pan off the heat and immediately stir in the parmesan and fresh herbs. The cheese brings everything together in a creamy embrace, while sage or thyme add a bright, herbal lift. Taste and adjust with salt and pepper, then serve right away for maximum comfort.

How to Serve

Garnishes

Sprinkle your finished dish with a generous dusting of extra parmesan and a scatter of chopped fresh herbs. If you have whole sage leaves on hand, try crisping them briefly in a little butter and placing on top for a restaurant-worthy touch. The vibrant colors and savory aromas will invite everyone to dig in!

Side Dishes

Butternut Squash and Chicken Risotto plays beautifully with a crisp green salad tossed in lemon vinaigrette or roasted green beans for extra crunch. If you’re feeling indulgent, pop a loaf of crusty bread in the oven to soak up every last creamy bite.

Creative Ways to Present

Serve the risotto in shallow bowls so those golden squash cubes and flecks of green herbs take center stage. For special occasions, try spooning individual portions into hollowed-out roasted squash halves, turning the humble risotto into a true showstopper!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Butternut Squash and Chicken Risotto completely, then transfer to airtight containers and refrigerate for up to 3 days. The flavors deepen as it sits, making for especially satisfying next-day lunches.

Freezing

While risotto tastes best fresh, you can freeze leftovers in single-serving portions for up to 2 months. Thaw overnight in the fridge before reheating to help preserve the dish’s creaminess and texture.

Reheating

For best results, reheat the risotto gently on the stovetop over low heat, adding a splash of broth or water to loosen it up. A quick stir and another sprinkle of parmesan will restore that comforting, velvety finish.

FAQs

Can I use another type of rice instead of arborio?

For authentic risotto texture, arborio is best, but if you’re in a pinch, carnaroli or even vialone nano work well too. Long-grain varieties won’t achieve the same creamy consistency.

How do I roast the butternut squash for this recipe?

Cube the squash, toss with olive oil, salt, and pepper, then spread in a single layer on a baking sheet. Roast at 400°F (200°C) for around 25 minutes, stirring once, until the edges are golden and caramelized.

Can I make Butternut Squash and Chicken Risotto vegetarian?

Absolutely! Simply skip the chicken and swap the broth for vegetable stock. If you love mushrooms, sauté some with the onions for a hearty, meat-free twist.

Is it possible to use rotisserie chicken in this dish?

Definitely! Using rotisserie chicken is a great time-saver and infuses extra flavor. Just remove the skin and shred or dice the meat before adding it to the risotto as directed.

What can I do if my risotto turns out too thick?

Don’t worry—just stir in a splash of warm broth or water until you reach your desired creamy, spoonable consistency. Risotto should be loose enough to gently flow when you shake the pan.

Final Thoughts

This Butternut Squash and Chicken Risotto is one of those dishes you’ll return to whenever you need a little comfort or want to impress without fuss. I hope you try it soon—your tastebuds (and guests) will thank you!