If you’re craving something that feels like a warm hug on a plate, this Butternut Squash and Chicken Risotto Recipe is exactly what you need. Imagine the creaminess of perfectly cooked Arborio rice, the subtle sweetness of roasted butternut squash, and juicy, tender chicken all coming together in a dish that’s both elegant and wildly comforting. It’s that perfect autumn meal that brings vibrant color to your table and cozy flavors to your soul.

Ingredients You’ll Need

The image shows nine small white bowls and one clear glass measuring cup arranged neatly on a white marbled surface. The bowls contain different ingredients: one with white grains of rice, one with bright orange cubed butternut squash, one with a block of pale yellow butter, one with chopped green herbs, one with chopped white onions, one with grated white cheese, one with coarse salt, one with ground black pepper, and one with olive oil. There is also a whole bulb of garlic placed on the surface next to the bowls. The clear measuring cup holds a light golden broth. All items are spaced evenly in a clean, top-down view photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role in building that luscious texture and well-rounded flavor that makes risotto so special. From the starchiness of Arborio rice to the savory depth of chicken broth, these essentials come together beautifully with simple touches to elevate your end result.

1 cup Arborio rice: This short-grain rice is key for risotto’s creamy, velvety texture because of its high starch content.
1 tbsp olive oil: Adds a subtle fruity richness while sautéing the onions and rice to develop flavor early on.
½ cup onion, diced: Provides a sweet and aromatic base that gently mellows as it cooks.
3 cups chicken broth, warmed: Slowly absorbed by the rice, it infuses every bite with savory comfort.
1 cup roasted butternut squash: Offers a natural sweetness and stunning golden-orange hue.
1 cup cooked chicken, shredded: Delivers tender protein and hearty substance to round out the dish.
¼ cup Parmesan cheese: Adds a nutty, salty finish that melts smoothly into the risotto.

How to Make Butternut Squash and Chicken Risotto Recipe

Step 1: Sauté the Aromatics and Rice

Start by heating olive oil in a large skillet over medium heat. Add the diced onion and cook gently until it becomes soft and translucent, which unlocks its natural sweetness. Stir in the Arborio rice, letting each grain get lightly toasted and coated with oil. This step helps your risotto develop a rich, nutty flavor base.

Step 2: Gradually Add the Warm Broth

Now comes the rhythm to risotto cooking. Pour in a ladle of warm chicken broth, stirring continuously until the liquid is almost fully absorbed by the rice. Keep adding broth bit by bit, stirring patiently after each addition. This slow process releases the rice’s starch, creating the signature creamy texture that makes risotto irresistible. The warm broth also helps maintain a gentle cooking temperature, allowing flavors to meld beautifully.

Step 3: Fold in Roasted Butternut Squash and Chicken

When the rice is tender yet still has a slight bite, gently fold in the roasted butternut squash and shredded chicken. These ingredients add bursts of sweetness and savoriness, balancing the risotto’s creaminess. Give everything a few stirs to evenly distribute, warming the squash and chicken through without breaking them apart.

Step 4: Finish with Parmesan Cheese

Turn off the heat and sprinkle the Parmesan cheese over the risotto. Stir until it melts completely, enriching the mixture with a luscious, savory kick. This final touch pulls all the flavors together, giving you a risotto that’s comforting, flavorful, and downright addictive.

How to Serve Butternut Squash and Chicken Risotto Recipe

Two white bowls of creamy risotto with visible soft, plump rice grains mixed with small bright orange cubes of butternut squash, topped with a few fresh sage leaves and small bits of chopped green herbs scattered on top and around the risotto. Each bowl has a silver fork resting inside the risotto. The bowls are placed on a white marbled surface, with a light blue and white checkered cloth near the bottom left. To the right of the top bowl, there is a wooden pepper grinder and a metal grater holding a small block of light yellow cheese. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation and add a burst of fresh flavor, consider topping your risotto with a few shavings of Parmesan, a sprinkle of chopped fresh parsley or sage, or even a light drizzle of good-quality olive oil. These simple garnishes bring a pop of color and a fresh aroma that makes each bite more exciting.

Side Dishes

This risotto shines as the star, but you can complement it with a crisp green salad dressed lightly with lemon vinaigrette or roasted seasonal vegetables like Brussels sprouts or asparagus. Their textures and slight bitterness contrast beautifully with the creamy risotto, creating a well-balanced meal.

Creative Ways to Present

For a special occasion, serve the risotto in individual shallow bowls or even hollowed-out butternut squash shells to play up the autumnal vibe. A small sprinkle of toasted pine nuts or crispy sage leaves on top adds an inviting crunch that’s as fun as it is tasty.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, transfer them to an airtight container and refrigerate. The risotto will keep beautifully for up to 3 days, retaining much of its creamy goodness and flavor. Give it a gentle stir before storing to ensure the ingredients stay well combined.

Freezing

While risotto is best enjoyed fresh for optimal texture, you can freeze it if needed. Pack the cooled risotto into freezer-safe containers and freeze for up to one month. Keep in mind that the texture may slightly change upon thawing, but reheating with a splash of broth helps revive its creaminess.

Reheating

To reheat your risotto, warm it gently in a saucepan over low heat, stirring in a little chicken broth or water to loosen the texture. Be patient and avoid high heat to prevent the rice from becoming mushy. This method will bring back the lovely creamy consistency you fell in love with.

FAQs

Can I use vegetable broth instead of chicken broth?

Absolutely! Vegetable broth works perfectly and keeps the dish lighter or vegetarian if you swap out the chicken for a plant-based protein. Just make sure it’s well-seasoned to maintain the risotto’s rich flavor.

Can I make this recipe dairy-free?

You can omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor without the dairy. The risotto will remain delicious and creamy as long as you continue the slow broth-stirring process.

Is there a shortcut to cooking risotto?

While traditional risotto requires patience to get that perfect creamy texture, using pre-cooked roasted butternut squash and chicken helps save time. Some cooks also use an Instant Pot or pressure cooker for faster results, though the slow stirring method really develops the best flavor.

What can I add for extra flavor depth?

A splash of dry white wine added right after sautéing the onions and before adding broth adds wonderful complexity. You can also experiment with fresh herbs like thyme or sage stirred in toward the end.

How do I know when the risotto is done?

The rice should be tender with a slight bite (al dente) and the mixture should be creamy and cohesive but not soupy. Taste as you go and adjust broth amounts to achieve that perfect consistency.

Final Thoughts

I hope you feel inspired to dive into this glorious Butternut Squash and Chicken Risotto Recipe and make it part of your cozy meal rotation. It’s a dish that not only tastes incredible but also feels like a celebration of fall’s best flavors, comforting you through chilly evenings. Once you make it, I bet it will quickly become one of your treasured favorites too!