You will love this autumn risotto
Butternut squash risotto is already a wonderful fall dish on its own, but adding chicken turns it into a hearty and satisfying main course. We especially love the combination of textures and flavors. Here are some of the best things about this recipe:
- ready in about 30 minutes
- everything is cooked in one large skillet
- perfect for a quick family dinner
- butternut squash adds natural creaminess and a subtle sweetness
- chicken makes the risotto more filling
- mushrooms and sage add a beautiful fall flavor
- perfect for both an easy weeknight dinner and a slightly more special Sunday lunch
Top 5 tips and tricks
1. Cut the squash into small, even cubes. Cut the butternut squash into roughly 1 x 1 cm (1/2-inch) cubes. If the pieces are too large, the rice may be cooked while the squash is still a little firm. Smaller cubes soften at about the same time as the rice, and some of the squash will break down slightly, making the risotto even creamier.
2. Don’t overcook the chicken. Sear the chicken strips just until they are nicely golden. Since they will be added back to the hot risotto at the end, there is no need to cook them for too long at the beginning. This helps keep the chicken tender and juicy.
3. Use hot stock. Make sure the stock is hot before adding it to the pan. Cold stock would lower the temperature too much and interrupt the even cooking of the rice. You can use good-quality chicken or vegetable stock. Since both the Parmesan and stock are already salty, we recommend waiting until the end before adding any extra salt.
4. Don’t overcook the rice. The best risotto has rice that is cooked al dente. The grains should be tender but still have a slight bite in the center. Keep in mind that the rice will continue to cook for a short while after the pan is removed from the heat.
5. Add the butter and Parmesan at the end. This is one of the most important steps. Once the rice is cooked, remove the pan from the heat and only then stir in the butter and freshly grated Parmesan. This gives the risotto a silky, glossy, and creamy texture. If it feels too thick, stir in a few tablespoons of hot stock.
Storing
Butternut Squash Risotto with Chicken is best served fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet with a splash of water or stock, stirring until creamy and heated through.
We don’t recommend freezing risotto, as the rice can become too soft after thawing.
How to make Butternut Squash Risotto with Chicken at home (video)
Check this short video to master the recipe at home.
Next, try these risotto recipes
- Butternut Squash Risotto with Prosciutto
- Seafood Risotto
- Roasted Cherry Tomato Risotto
- Chestnut and Squash Risotto
- Risotto Bianco
- Creamy Pea Risotto with Shrimp
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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sear the chicken
Cut the chicken breasts into small strips and place them in a bowl. Season with salt, pepper, and baking soda, then add a teaspoon of oil and toss to combine. Heat a large skillet over medium heat and add a tablespoon of oil. Once hot, add the chicken strips and cook for a few minutes, until golden brown. Transfer the chicken to a plate and set aside.
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saute the mushroom and vegetables
Finely chop the onion and garlic, slice the mushrooms, and cut the butternut squash into small 1 cm (1/2-inch) cubes. Add the butter to the same skillet. Once melted, add the onion, mushrooms, butternut squash, and sage. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
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add the rice
Stir in the Arborio rice and chopped garlic. Cook for 1 minute, then pour in the white wine. Cook for about 2 minutes, or until most of the wine has evaporated.
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cook the risotto
Pour in the hot stock, stir, and cover with a lid. Cook over low heat for about 15 minutes, or until the rice is al dente and the butternut squash is tender. Remove the skillet from the heat. Stir in the butter and grated Parmesan, then add the cooked chicken strips along with any juices that have collected on the plate. Season with additional salt and pepper, if needed. Sprinkle with chopped parsley and serve immediately.
