Butternut Squash Risotto with Chicken

3.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 201.2
  • Total Fat: 6.2 g
  • Cholesterol: 16.4 mg
  • Sodium: 657.0 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 8.9 g

View full nutritional breakdown of Butternut Squash Risotto with Chicken calories by ingredient
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Number of Servings: 6


    1 tbls extra virgin olive oil
    1 tbls unsalted butter
    1 medium onion, chopped
    2 cloves garlic, minced
    2 cups butternut squash, 1/2" cubes
    1 1/3 cup arborio rice
    1 cup white wine
    4 cups low sodium chicken stock
    1 lbs chicken breast, sliced
    1/3 cup parmesean cheese, grated


Heat butter and olive oil in a large pan over medium heat. Add chopped onions and saute until they are soft, about 8-10 minutes. Add minced garlic and cook for about 1 minute.Heat stock on oven top and add chicken to poach. Add diced butternut squash to pan with onions and garlic and cook, stirring occasionally, for about 10 minutes or until squash is halfway cooked. Add arborio rice to pan and toast for 2 minutes. Add wine to deglaze pan and scrape any bits off the bottom. Once wine is fully absorbed into rice, add a ladle of the stock into the rice. Stir once and allow rice to absorb liquid. Once liquid is absorbed, add another ladle of stock. Repeat until all liquid is absorbed. Slice cooked chicken and add to rice mixture. Mixture should be very creamy. Add about 1/3 cup of parmesean cheese, mix in and serve.

Makes approximately 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CURLYQ776.

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Member Ratings For This Recipe

  • I have made a similar dish for years, for the men among us try adding a diced fresh chilli to give it a little kick... - 10/11/13

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  • Excellent flavor! I'd recommend! - 7/8/12

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  • Arborio rice is risotto rice. It is a type of rice that is very sticky when you cook it. It absorbs all the fluids. You should be able to find it at bio stores for sure and maybe walmart - 2/5/11

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  • Very Good
    I made the risotto again, omg soooo yum. No wine as before but I also roasted the pumpkin and pan fried the chicken (no oil) And I seen on TV not to stir the rice but to swish it around in the pan while adding the stock, maybe this made a difference !! - 1/31/11

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  • O.K.
    Had to grow on me till I was done I liked it. My husband oin the other hand did not. I think it may have been the wine I do not usually cook with it. However, I will make it again without the wine next time. - 1/3/10

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