Description
A creamy, comforting risotto made with tender chicken, sweet roasted butternut squash, and parmesan cheese. Perfect for a cozy dinner that feels elegant yet approachable.
Ingredients
Main Risotto:
- 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
Instructions
- Warm the chicken broth: In a saucepan, warm the chicken broth and keep it on low heat.
- Sauté onion and garlic: In a large skillet, heat olive oil and butter over medium heat. Sauté onion and garlic until translucent.
- Cook Arborio rice: Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
- Add broth gradually: Add 1 ladle of warm broth to rice, stirring frequently until absorbed. Continue adding broth gradually until rice is tender and creamy (about 18–20 minutes).
- Combine chicken and squash: Stir in cooked chicken and roasted butternut squash. Warm through.
- Finish the risotto: Remove from heat; stir in Parmesan cheese and fresh herbs. Season with salt and pepper.
- Serve: Serve hot, garnished with extra Parmesan and herbs.
Notes
- Roast butternut squash at 400°F (200°C) for 25 minutes with olive oil, salt, and pepper before adding to risotto.
- For extra creaminess, add 2 tbsp mascarpone or cream at the end.
- Can substitute leftover turkey for chicken.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
