Description
Creamy risotto packed with roasted butternut squash and tender chicken, creating a comforting and hearty autumn meal perfect for dinner.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 1 tbsp olive oil
- ½ cup onion, diced
- 3 cups chicken broth, warmed
- 1 cup roasted butternut squash
- 1 cup cooked chicken, shredded
- ¼ cup Parmesan cheese, grated
Instructions
- Sauté Onion: Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 3-5 minutes.
- Add Arborio Rice: Stir in the Arborio rice with the onions, coating the grains in oil and toasting them lightly for about 1-2 minutes to enhance flavor.
- Gradually Add Broth: Begin adding the warmed chicken broth one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue this process for about 20-25 minutes until the rice is creamy and tender but still has a slight bite.
- Fold in Squash and Chicken: Gently fold in the roasted butternut squash and shredded cooked chicken, allowing them to heat through for a few minutes, making sure they are evenly distributed throughout the risotto.
- Finish with Parmesan: Remove the risotto from heat and stir in the grated Parmesan cheese to add creaminess and flavor. Adjust seasoning with salt and pepper if needed before serving.
Notes
- Add a splash of white wine to the pan after sautéing the onions for added depth and complexity in flavor.
- Use warm chicken broth to prevent shocking the rice and to ensure even cooking.
- Stir frequently but gently to develop the characteristic creamy texture of risotto.
- Leftovers can be refrigerated for up to 2 days and reheated with a splash of broth or water to loosen the texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
