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Monday, October 5

Chicken & Butternut Squash Risotto

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Have you met Katie from goodLife {eats}? I have, and she’s lovely. And she has a delicious food blog. Thanks to her I have a new favorite recipe…Butternut Squash Risotto! It was so good Cate told me to make it every day. Coming from a 4-year-old, that says a lot. And in this case, the 4-year-old actually knows what she is talking about.

butternut squash risotto2 web

Chicken & Butternut Squash Risotto
 
Adapted from Katie Goodman at goodLife {eats}, who in turn adapted it from Rachael Ray
Author:
Recipe type: Main Dish, Rice, Poultry
Ingredients
  • 1½ cups roasted butternut squash (if you can find a 12 oz can of squash, go ahead and use that!)
  • 1 chicken breast, seasoned with salt & pepper, cooked (I sauteed in olive oil) then cut or shredded into bitesized pieces
  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons olive oil
  • ½ onion, finely chopped
  • 2 cloves garlic, minced (Jane note: I used my garlic press)
  • 2 cups arborio rice
  • 1 cup dry white wine
  • Dash nutmeg
  • Salt and pepper
  • 1 cup grated parmigiano-reggiano cheese
  • 2 tablespoons butter, cut into small pieces
  • Heaping teaspoon of fresh thyme leaves
  • ½ C water (may not need)
Instructions
  1. Cut up a butternut squash into 8 pieces. Wrap in foil and roast in 375 degree oven for about 45 minutes, or until very soft. Scoop flesh out of the skins. One squash will yield more than 1½ C, so save the rest for another recipe or freeze for later. Have the squash and cooked chicken breast ready to go before proceeding with the next steps.
  2. In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
  3. In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast (and stir occasionally) for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.
  4. Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes. (I ended up having to add an additional ½ C water at the end to get the rice soft enough. If you need to add much more than ½ C, I would use broth as opposed to water to maintain flavor.)
  5. During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper to taste. During the last minute of cooking, stir in the cheese and butter.
  6. You can leave the chicken out to make a vegetarian dish…it still tastes great!

 

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30 Comments »

  1. 1
    Maria

    I love Katie and her recipes:) I have to make this one!

  2. I could so go for a bowl of that right now. I love the idea of adding chicken! I bet it’s even better with freshly roasted and pureed squash like you used. For the canned squash, I found it in the natural/organics section of my grocery store. :) Glad you liked it and how cool that it is Cate approved!

  3. 3
    Jane Maynard

    glad to know what section of the store you found the can in…I would have totally done that if I’d found it! but yeah, I suppose fresh roasted is always good, right? thanks for the recipe, katie!

  4. 4
    Sara B.

    I’m drooling Jane! Looks and sounds so good!

  5. 5
    Gina

    MMM….I could go for some risotto right about now!

  6. This Risotto sound fabulous!!!

    Can not wait to try it myself!

  7. 7
    Cookie

    Butternut squash is so perfect for fall! Risotto is always so comforting.

  8. 8
    Amy J

    So in the mood for risotto – this combo looks very tempting.

  9. 9
    Pamela

    Perfect Fall dish, hope that I can make it.

  10. 10
    Patti

    HI Jane
    Your mother and my boss gave me this recipe since she knew I love risotto. I made this over the weekend and it was fantastic!!!
    Will check back to your blog often for more of these fantastic dishes!

    Patti

  11. 11
    Jane Maynard

    that’s wonderful to hear, patti! yea! :)

  12. 12
    Mike

    Good stuff. I am getting hungry just thinking about it.

  13. 13
    michael

    I am making this for a dinner party (without the chicken served with stuffed wrapped chicken ontop). Roughly how many portions does it do?

  14. 14
    Jane Maynard

    okay, so when I made this, my 12″ skillet – the kind with high sides – was pretty much full. sooooo….hmmmmm…I know we had leftovers after 2 adults and 2 kids had dinner, so I’m thinking maybe 8 adult servings total

    I looked at another risotto recipe that called for the same amount of rice, and it said 6 servings.

    so I think it’s right in there somewhere – hope that’s helpful and sorry I don’t have a more exact answer.

    good luck! and yours sounds like it will be wonderful topped with the wrapped stuffed chicken! yum!

  15. Hi! Someone in my Myspace group shared this site with us so I came to give it a look. I’m definitely loving the information. I’m book-marking and will be tweeting this to my followers! Outstanding blog and terrific design and style.

  16. 16
    katie

    unfortunately, i have no white wine (red is my preferred color), but i dug through the fridge and substituted apple cider. it gave it an autumny bite and was delicious!

  17. 17
    Claire OMalley

    How many portions is this recipe for? Sounds yummy!

  18. 18
    Theresa

    Just reading through and checking to make sure that I am to add uncooked rice to the pan and toast. Assuming yes, but double checking. I can’t wait to make this tonight! Hope it’s not too difficult.

  19. 19
    Mari

    What are the chances of making a good risotto without cheese?
    I’m allergic to dairy but this sounds soooo good!

    • I think it is definitely worth a try! this particular recipe has kind of a lot of cheese in it, but there are a lot of risotto recipes out there with only 1/4 cup of the cheese. I think mostly it adds flavor, but if you have a recipe with other stuff going on (like this one!) I think you could probably pull it off. perhaps when you’re all done taste and make sure that it’s salty enough, since the cheese definitely would add a bit of saltiness in addition to texture.

      I don’t know if this is helpful – I haven’t made risotto without cheese but I think it would totally work, since the creaminess of the dish comes from the starch in the rice, not necessarily the cheese. if you try it, let me know how it goes!

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