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
Ingredients
Scale
- 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
- Condimenti:
- 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
Instructions
- 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.
- Condimenti:
- 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.
Notes
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.
Nutrition
- 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
