Best Butternut Squash Risotto Recipe

The butternut squash is one of the most characteristic vegetables of the fall and winter, and we can prepare many delicious recipes with it. It has a sweet and delicate flavor for preparing first plates like soups, plates of pasta, risottos, desserts, or any other main dishes, combining with chicken, or other poultry, and meats products. Today we want to share with you our Best Butternut Squash Risotto Recipe, a delicious combining of the squash, chicken breast, and rice.
This can serve as the first plate for a lunch meal, but it is perfect consuming as the main dish for a light dinner meal.

The butternut squash, and many other varieties of the squash, mainly cultivated all around the world, and it is known and used in our country, too. It contains a rich value of vitamin A and a moderate source of vitamin B6, C, and E.
It also contains a high value of Manganese, Magnesium, Potassium, and fiber, being in this way a good source of our daily nutritional values for these vitamins and minerals.

We encourage you to cook this vegetable during the fall when it ripes, and we can get these nutritional value from it. We will bring and share with you some of our butternut squash recipes, starting today with this butternut and chicken squash risotto recipe.

You can also read our Chicken and Zucchini Rissoto recipe.

Ingredients

• 300 g risotto rice
• 250 g peeled butternut squash
• 250 g chicken breast
• 1/2 glass of white wine
• 1- small onion
• salt, pepper, olive oil
• 20 g of unsalted butter,
• 2 tbsp ground parmesan cheese
• ginger, fresh parsley

For the risotto broth 

• 1- carrot
• 1/2 onion
• 2- butternut squash pieces
• parsley
• breast chicken bones
• 2 l of cold water
• salt

To prepare the best risotto in the traditional way you need a good non-stick pot. You can have a look at The Best Pots And Pans Set 2020 Non-Stick here.

“As the owner of this website, I’ve tracked down great deals for the products and services mentioned herein. When you use the links on this page to make a purchase, I may get a small commission, and you may get a worth bargain. It’s a win-win all around. Thank you for supporting this site. FYI- Prices and Terms of the products refer to the date of the publication of this article. Full disclosure.”

Directions

1. First, we need to prepare the risotto broth. We clean and peel the veggies, rinse well, and cut in big pieces. In a deep pot, we add the carrot, onion, squash, parsley, chicken bones, salt, and cover all with 2 liters of cold water. We put them to boil for 25-30 minutes.
2. During this time, we prepare other risotto ingredients. We chop the onion finely, cut the butternut squash and chicken in small pieces. When the broth is ready, we start to prepare our risotto recipe.
3. In a non-stick pot, add a little olive oil, the chopped onion, and stir-fry until the onion golden.
   
4. Add the diced chicken breast, and continue to stir-fry for some other minutes. The chicken will change the color, and we add the diced butternut squash. We stir-fry for some other minutes until to evaporate all the liquid, and at this point, we add the cleaned rice. We need to use the right rice for the risotto, with a big grain that doesn’t dissolve during the cooking time.
5. Add the white wine and let for some minutes in high heat to evaporate the alcohol.
6. Once the alcohol evaporated, we will start to cook the rice adding the broth gradually. We will keep the risotto broth hot, boiling, to not interrupt the rice cook. First, we add broth to cover all, and mix well. We don’t mix often, but when we add the broth. After that, the first quantity of broth absorbed form the rice, we add other broth. We will continue like this until to cook the rice properly. It needs about 16-18 minutes.
7. In the end, we season the risotto with salt, pepper, fresh ground ginger, and chopped parsley. Risotto needs to be creamy. For that, we add the butter and parmesan cheese at the end and turn off the heat.  We mix it well, and you will see how perfect and tasty this plate will be. If you don’t prefer butter, you can replace it with olive oil. Serve it warm, garnished with chopped fresh parsley.

Bon Appetit!

Thank you for your support, for stopping by our recipes, sharing them, and leaving your comments. You are welcome to leave your opinion about this recipe in the form below.