If you’re looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It’s an “all in one bowl” meal you’ll enjoy!
If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

My husband and I really love risotto. It’s hot, filling, delicious, creamy, and to us, a wonderful “comfort food” meal. The best part is that it is an all-in-one dish, with veggies, chicken and rice, so it’s practically perfect… in every way! If you’re a vegetarian and want to make this meal, simply substitute vegetable broth (for chicken broth) and leave out the chicken to enjoy this yummy dish.

I found the original recipe in one of my old cookbooks published in 2004, called “The Best Of Cooking Light”. After making a couple of tweaks (adding and changing ingredients a bit) to the original recipe, I made this delicious dinner and we’ve loved it ever since that first meal. Tender pieces of butternut squash, chicken, and onions, cooked with arborio rice, broth, butter and Parmesan cheese make this a risotto you’re gonna love! It is soooo good. Here’s how to make it:

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How To Make Butternut Squash Risotto with Chicken

In a large saucepan, bring 1½ cups of water, 1/4 cup of dry white wine, and 2 cans (14.5 oz. each) of low sodium chicken broth to a simmer (do not boil). Keep this liquid broth simmering on low heat while you prepare the risotto.

Heat olive oil on medium heat in a large Dutch oven. Once the oil is hot (but not smoking), add chopped onion, and cook them for 7-8 minutes, stirring often. When done, the onions should be golden brown and tender. Add additional 1/2 cup of water, butternut squash, salt, pepper and garlic powder to the pan, and stir to combine. Continue to cook for about 10 minutes, or until the squash has become tender and the liquid has almost evaporated.

Chopped onions are cooked in olive oil until tender.Lightly seasoned butternut squash cubes for the risotto are cooked in water until tender.

Making The Risotto

Add the arborio rice and pre-cooked chicken cubes to the pan, stirring to combine these ingredients. Ladle ½ cup of the warm simmering broth into the pan, and stir. Cook this mixture on medium-low heat, stirring often, until almost all of the broth has been absorbed into the rice.

Continue to add warm broth to the pan, ½ cup at a time, cooking and stirring constantly until almost all the liquid is absorbed, before adding the next ½ cup of broth. Repeat this step (½ cup at a time), stirring constantly, until all the broth has been absorbed into the rice.

This should take about 30 minutes total to use up all the broth. Don’t rush this step, as the “low and slow” cooking of the liquid and rice is what will help make the finished risotto creamy and tender.

Arborio rice and cooked chicken pieces are added to the butternut squash in pan.Chicken broth is added to the butternut squash risotto and cooked until it is absorbed.More chicken broth is added and stirred into the risotto as it cooks.

Last Step Before The Butternut Squash Risotto Is Ready To Eat!

Once the broth has been absorbed into the risotto (and the rice is creamy and tender to the bite), remove the pan from the heat. Immediately stir in butter and shredded Parmesan cheese, and continue stirring until they’ve melted and been mixed into the butternut squash risotto.

Butter and parmesan cheese are added to the butternut squash risotto

Time To Serve The Butternut Squash Risotto with Chicken

Now it’s time to serve the butternut squash risotto with chicken while it is HOT! Serve it immediately for best results. For six total servings, each portion should be approx. ¾ cup. If desired, top each portion with chopped fresh parsley and additional Parmesan cheese (this is optional, but nice!).

The creamy butternut squash risotto is delicious, and will be a wonderful meal for you and those you love. It’s a yummy chicken, veggie and rice dish I’m certain you will enjoy serving to those you love. If you have any leftovers, they can be stored in an airtight container, refrigerated, and then microwaved to reheat.

Butternut Squash Risotto with Chicken, garnished with parsley, served in a white bowl.

Thank you so much for stopping by my blog today. I truly hope you will have the opportunity to try this delicious Butternut Squash Risotto, and trust you will love it just as much as we do. Please come back again soon for more recipes. Have a great day, and may God bless you with hope, the love of family and friends, and great joy.

Looking For Other RISOTTO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a couple other delicious risotto recipes I’m confident you will also enjoy:

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Recipe adapted from: The cookbook “The Best Of Cooking Light”, page 143, published by Oxmoor House, Inc., 2004.

Butternut Squash Risotto with Chicken
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

Category: Entree
Cuisine: Italian
Keyword: butternut squash risotto
Servings: 6 (approx. ¾ cup per serving)
Calories Per Serving: 388 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups water (divided use)
  • 29 ounces low sodium chicken broth (two 14.5 oz. cans)
  • ¼ cup dry white wine
  • 2 teaspoons extra-virgin olive oil
  • ½ cup onion, finely chopped
  • 3 cups cubed, peeled butternut squash (cut in 3/4" cubes)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • cups arborio rice (or other short grain rice) (uncooked)
  • cups pre-cooked chicken breast ,(cut in 1" cubes)
  • ½ cup shredded Parmesan cheese
  • 3 Tablespoons unsalted butter
Garnish (optional): additional Parmesan cheese and/or chopped parsley
    Instructions
    1. In large saucepan, bring 1½ cups of water, chicken broth and wine to a simmer (do not boil). Keep broth warming on low heat while you prepare risotto in a separate pan.

    2. Heat oil on medium heat in a Dutch oven (or large saucepan). Once hot (but not smoking), add onion; cook 7-8 minutes, stirring often. When done, onions should be golden brown and tender. Add remaining ½ cup water, butternut squash, salt, pepper and garlic powder; stir to combine. Cook 10 minutes, or until squash is tender and liquid has almost evaporated.

    3. Add arborio rice and cooked chicken cubes to pan, stirring to combine. Ladle ½ cup of warm broth into pan, and stir. Cook on medium-low heat, stirring often, until almost all of broth has been absorbed. Continue to add broth, ½ cup at a time, cooking and stirring often until almost all broth is absorbed, before adding the next ½ cup of broth. Repeat (½ cup at a time), stirring constantly, until all broth has been added and absorbed. This takes about 30 minutes. Don't rush this step- "low and slow" cooking will make risotto creamy and tender.

    4. Once all broth has been added (and absorbed), and rice is creamy/tender to the bite, remove pan from heat. Immediately stir in butter and shredded Parmesan cheese. Continue stirring until they've melted into the risotto.

    5. Serve immediately, garnishing each portion (if desired) with additional Parmesan cheese and/or chopped parsley. Enjoy!

    Nutrition Facts
    Butternut Squash Risotto with Chicken
    Amount Per Serving (1 (approx. 3/4 cup))
    Calories 388 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 6g38%
    Trans Fat 1g
    Cholesterol 46mg15%
    Sodium 415mg18%
    Potassium 584mg17%
    Carbohydrates 51g17%
    Fiber 3g13%
    Sugar 2g2%
    Protein 18g36%
    Vitamin A 7700IU154%
    Vitamin C 16mg19%
    Calcium 144mg14%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

    Butternut Squash Risotto with Chicken

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