We’ve always loved risotto for its creamy comfort and endless twists, and our Chicken and Butternut Squash Risotto recipe is no exception. This hearty Italian-inspired dish combines tender chicken with the sweet, nutty flavor of butternut squash, creating a meal that’s both satisfying and seasonal.
It’s the perfect way to elevate weeknight dinners, blending rich flavors that warm you from the inside out. We can’t wait for you to try it and make it your own go-to favorite.
Ingredients
In our Chicken and Butternut Squash Risotto recipe, we gather fresh, high-quality ingredients to create a creamy, flavorful dish that combines tender chicken with the sweet, nutty essence of butternut squash. Below, we list the ingredients in the order they are typically used, with prep specifics for ease of preparation.
- Chicken: 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces for quick searing and even cooking.
- Butternut Squash: 2 cups peeled and diced (into ½-inch cubes) for roasting or sautéing to enhance its natural sweetness.
- Arborio Rice: 1 ½ cups uncooked, as it’s the key short-grain rice that absorbs flavors and creates the risotto’s creamy texture.
- Onion: 1 medium yellow onion, finely chopped, to build a flavorful base for sautéing.
- Garlic: 3 cloves, minced, for adding a pungent aroma that complements the other ingredients.
- Chicken Broth: 4 cups low-sodium, heated to a simmer, ensuring it’s ready for gradual addition to the rice.
- White Wine: ½ cup dry, such as Pinot Grigio, for deglazing and infusing acidity.
- Parmesan Cheese: 1 cup grated, preferably freshly grated, to stir in at the end for a rich, salty finish.
- Butter: 2 tablespoons unsalted, for sautéing and enriching the risotto’s creaminess.
- Olive Oil: 2 tablespoons extra-virgin, for initial cooking to prevent sticking.
- Fresh Sage: 1 tablespoon chopped, to add an earthy herb note that pairs perfectly with squash.
- Salt and Pepper: To taste, for seasoning throughout the process to balance flavors.
Tools and Equipment
To prepare our flavorful Chicken and Butternut Squash Risotto, we need the right tools and equipment to ensure smooth cooking and perfect results. Having these essentials on hand helps us achieve that creamy texture and even cooking without any hitches.
Here’s a detailed list of the key items we’ll use, organized by their role in the recipe:
- Large Saucepan or Dutch Oven: This is our primary cooking vessel for simmering the risotto. We recommend one that’s at least 4 quarts to accommodate the rice, chicken, and broth while allowing room for stirring without overflow.
- Sharp Chef’s Knife and Cutting Board: Essential for precisely dicing the butternut squash, slicing the chicken, and chopping aromatics like onion and garlic. A sharp knife ensures clean cuts and saves time during prep.
- Measuring Cups and Spoons: Accuracy is key for ingredients like Arborio rice and broth. We use these to measure 1 ½ cups of rice and other precise quantities, helping us maintain the dish’s balanced flavors.
- Wooden Spoon or Silicone Spatula: Perfect for stirring the risotto to release the starches and create that signature creamy consistency. It won’t scratch our saucepan and allows us to monitor the texture as we cook.
- Grater: We’ll need this to freshly grate Parmesan cheese, adding a nutty richness that elevates the final dish. Aim for a box grater or microplane for fine results.
- Ladle: Great for adding broth gradually to the risotto, ensuring even absorption and preventing the mixture from becoming too soupy.
With these tools ready, we’re set to move seamlessly from gathering ingredients to executing the steps with confidence and ease.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through crafting our flavorful Chicken and Butternut Squash Risotto with simple, step-by-step directions to ensure creamy results every time.
Prepare the Ingredients
Before we start cooking, let’s prep our ingredients in the order they’ll be used for seamless flow. Begin by washing and drying all produce to remove any impurities.
- Cube the chicken: Take 1 pound of boneless, skinless chicken thighs and cut them into 1-inch cubes for even cooking and tender bites.
- Dice the butternut squash: Peel and dice 2 cups of butternut squash into ½-inch pieces to highlight its sweet, nutty flavor that pairs perfectly with the savory risotto.
- Chop the aromatics: Finely chop 1 medium onion and mince 2 cloves of garlic to release their aromatic essence, which forms the flavorful base of our dish.
- Measure the rice and liquids: Portion out 1 ½ cups of Arborio rice for its creamy texture, 4 cups of low-sodium chicken broth to add depth, and ½ cup of dry white wine for a subtle tang that enhances the overall taste.
- Prepare the garnishes: Grate ½ cup of Parmesan cheese and chop 2 tablespoons of fresh sage leaves to finish with a salty, herbaceous lift that elevates the risotto’s senses.
Cook the Risotto
With ingredients prepped, we move to the cooking phase—stirring gently to develop that signature creamy consistency while infusing rich flavors from the chicken and butternut squash.
- Sauté the aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large saucepan over medium heat, then add the chopped onion and minced garlic. Stir for 3-4 minutes until they turn golden and release a fragrant aroma that fills the kitchen.
- Brown the chicken: Add the cubed chicken to the pan and cook for 5-6 minutes, stirring occasionally, until it turns golden brown and develops a juicy, savory edge that promises tender bites in every spoonful.
- Incorporate the squash: Toss in the diced butternut squash and cook for 2-3 minutes alongside the chicken, allowing its sweet notes to caramelize slightly for a warm, velvety contrast against the rice.
- Toast the rice: Stir in the Arborio rice and cook for 1-2 minutes until it becomes translucent and emits a nutty scent, setting the stage for the creamy texture we love in Chicken and Butternut Squash Risotto.
- Add liquids gradually: Pour in the ½ cup of dry white wine and stir until it’s absorbed, about 1 minute, then begin adding the chicken broth ½ cup at a time. Wait for each addition to be fully absorbed before adding more, stirring constantly for 18-20 minutes to create that luscious, creamy finish.
- Combine and finish: Once the rice is al dente with a slight bite, mix in the chopped sage and cook for another 2 minutes to infuse herbal freshness. Remove from heat, stir in 2 tablespoons of unsalted butter and the grated Parmesan cheese until melted and glossy, resulting in a rich, comforting dish that coats your spoon with velvety warmth and balanced flavors of tender chicken and sweet squash. Season with salt and pepper to taste before serving.
Make-Ahead Instructions
To streamline our preparation of Chicken and Butternut Squash Risotto, we recommend these make-ahead strategies that preserve the dish’s creamy texture and vibrant flavors. This approach allows us to focus on the final assembly, ensuring a quick and effortless meal without compromising on quality.
Preparing Ingredients in Advance
We can prep key components up to 24 hours ahead, which helps maintain the nutty sweetness of the butternut squash and the tender juiciness of the chicken. Follow these steps:
- Cube the Chicken: Cut 1 pound of boneless, skinless chicken thighs into 1-inch pieces. Season with salt and pepper, then sear in a skillet with 1 tablespoon of extra-virgin olive oil over medium heat until browned and cooked through (about 5-7 minutes). Let it cool, then store in an airtight container in the refrigerator.
- Roast the Butternut Squash: Peel and dice 2 cups of butternut squash into ½-inch cubes. Toss with 1 tablespoon of olive oil, salt, and pepper, then roast on a baking sheet at 400°F for 20-25 minutes until tender and caramelized. Allow to cool before transferring to a sealed container in the fridge.
- Chop Aromatics: Finely dice 1 medium onion and mince 2 garlic cloves. Store them together in a small sealed bag or container in the refrigerator to keep them fresh and ready for sautéing.
Storing and Reheating Guidelines
Proper storage is crucial to retain the rich, comforting flavors of our risotto. Here’s how we handle it:
- Storage Tips: After preparing the components, refrigerate them in separate airtight containers. For optimal freshness, use within 1-2 days. If extending to 3 days, freeze the chicken and squash in freezer-safe bags.
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Cubed Chicken | Airtight container in fridge | Up to 2 days | Reheat in a skillet over medium heat for 3-5 minutes until warmed through. |
| Roasted Squash | Airtight container in fridge | Up to 2 days | Warm in the oven at 350°F for 5-7 minutes or microwave for 1-2 minutes. |
| Chopped Aromatics | Sealed bag in fridge | Up to 24 hours | Use directly from the fridge—no reheating needed. |
Assembling on the Day
When you’re ready to cook, simply incorporate the make-ahead elements into the full recipe. Start by sautéing the aromatics in the pot, add the prepped chicken and squash, then proceed with toasting the Arborio rice and adding broth as outlined in our step-by-step instructions. This method ensures the risotto remains irresistibly creamy and full of seasonal warmth.
Conclusion
We’ve loved sharing this Chicken and Butternut Squash Risotto recipe with you as it’s a go-to for cozy meals. It’s all about that perfect blend of flavors that brings warmth to your table.
Give it a try and tweak it to suit your tastes—we’re confident it’ll become one of your favorites. Enjoy the satisfaction of a homemade dish that’s both simple and impressive.
Frequently Asked Questions
What is Chicken and Butternut Squash Risotto?
Chicken and Butternut Squash Risotto is a creamy, comforting dish featuring tender chicken thighs and sweet, nutty butternut squash mixed with Arborio rice. It’s a seasonal favorite that combines rich flavors for a warm, satisfying meal, perfect for enhancing weeknight dinners with its easy-to-make appeal.
What ingredients are needed for this recipe?
You’ll need 1 pound of boneless, skinless chicken thighs, 2 cups of diced butternut squash, 1 ½ cups of Arborio rice, onion, garlic, low-sodium chicken broth, dry white wine, Parmesan cheese, butter, olive oil, fresh sage, salt, and pepper. These fresh, high-quality items create a balanced, flavorful risotto.
What tools are required to prepare this risotto?
Essential tools include a large saucepan or Dutch oven for cooking, a sharp chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, a wooden spoon or spatula for stirring, a grater for cheese, and a ladle for adding broth. These ensure smooth preparation and perfect results.
How do I make Chicken and Butternut Squash Risotto step by step?
Start by prepping ingredients: cube chicken, dice squash, and chop aromatics. Sauté onion and garlic, brown chicken, add squash and rice, then gradually stir in broth and wine until creamy. Finish with sage, butter, and Parmesan. The process takes about 30-40 minutes for a delicious, comforting meal.
Can I prepare this recipe ahead of time?
Yes, prep components like cubed chicken, roasted squash, and chopped aromatics up to 24 hours in advance. Store them in the fridge and reheat gently before adding to the recipe. This streamlines cooking while keeping the risotto creamy and flavorful for quick weeknight assembly.