We love them all…. And we really love them all when they come together in an easy risotto.
Our butternut squash harvest was smaller than usual this year, and we didn’t get any really big ones, like we have in other years.
Still, each squash will give us 6 good servings (3 meals) so we can be generous with how much we use in our risotto.
We like generous.
On the other hand, our chicken breasts are much smaller than those sold in the U.S. (I don’t know about other countries).
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Butternut Squash, Chicken and Mushroom Risotto
Another easy, creamy, hearty risotto, full of fall flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken broth
- 1/2 large onion, chopped
- 1 tbs butter
- 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
- 10oz (300gr) chicken breast, cut into small pieces
- 1/2 large onion, chopped
- 2 cups butternut squash, 8oz (240gr), cut into 3/4″ cubes
- 4oz (120gr) mushrooms, trimmed, sliced
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1 tbs olive oil
- Heat chicken broth and keep hot over low heat.
- In medium sauce pan heat butter; add the 1/2 onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When rice has almost absorbed all the wine add a 1/3 cup of broth, stir. (No need to stir constantly but do stir from time to time.) When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more broth is needed add it a few tbs at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Heat olive oil in large skillet. Add onion and sauté until tender.
- Add chicken, butternut squash, mushrooms, paprika, and sauté until chicken and squash are almost cooked through.
- Add thyme, cover and allow to cook over low heat until needed.
Risotto is easy – it does not have to be stirred constantly.
Risotto is creamy if you don’t over cook it. No need to add extra butter. Let the rice do it’s thing.
- Serving Size: 1/2 recipe
- Calories: 817
- Sugar: 8.1 g
- Sodium: 666.2 mg
- Fat: 26.8 g
- Saturated Fat: 11.2 g
- Trans Fat: 0 g
- Carbohydrates: 79.1 g
- Fiber: 4.9 g
- Protein: 56.8 g
- Cholesterol: 140.3 mg
Keywords: chicken, risotto, butternut squash
How did it get to be December? I haven’t even finished raking the leaves! Of course it’s been cold, rainy and windy for the last week. Two weeks ago it was nice but the leaves were still on the trees.
We’ll hope for a few nice days yet.
It snowed on Monday. Very lightly, but it was definitely snow. That was the first time since our dog was a puppy.
She wasn’t interested.
It seemed like a good day to finish the Christmas decorations.
In my excitement over finding cranberries so easily I may have bought too many. I made a double batch of Ginger Cranberry Sauce, then sorted through the rest and froze the good ones. The cranberries I get here are usually about 30% bad / mushy so I check before using.
That’s my week…. Exciting, huh!