Butternut Squash Risotto with Chicken and Arugula

Name: Butternut Squash Risotto with Chicken and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces, weight Butternut Squash Cubes; 3 cups Stock, Suggest Chicken Or Vegetable; 1 teaspoon Olive Oil, Plus Some Drizzled Over Squash; 1 Tablespoon Butter; 1/2 whole Onion, Diced; 1 clove Garlic, Finely Chopped; 1- 1/2 cup Arborio Risotto Rice; 1/2 cups White Wine; 1 ounce, weight Arugula Or Spinach, Roughly Chopped; 1/2 cups Grated Parmesan; 3- 1/2 ounces, weight Cooked Chicken Or Turkey, Chopped

Servings: persons

14 ounces, weight Butternut Squash Cubes
3 cups Stock, Suggest Chicken Or Vegetable
1 teaspoon Olive Oil, Plus Some Drizzled Over Squash
1 Tablespoon Butter
1/2 whole Onion, Diced
1 clove Garlic, Finely Chopped
1- 1/2 cup Arborio Risotto Rice
1/2 cups White Wine
1 ounce, weight Arugula Or Spinach, Roughly Chopped
1/2 cups Grated Parmesan
3- 1/2 ounces, weight Cooked Chicken Or Turkey, Chopped

1
Preheat oven to 400 F.
2
Put the butternut squash cubes on a large rimmed baking sheet, drizzle a bit of oil over it and toss to coat.
3
Spread it in an even layer.
4
Roast the butternut squash cubes at 400 F for 30-40 minutes until tender and just starting to brown.
5
This can either be done ahead of time or while you are preparing the rest of the meal.
6
Just allow the squash to cook around 20 minutes before starting the rest.
7
Heat the stock in a small saucepan over low heat and keep warm.
8
Heat oil and butter in a large saute pan over medium heat.
9
Add onion.
10
Soften onion for 2-3 minutes then add garlic and cook for another 2-3 minutes until onion is starting to brown.
11
Add rice and cook briefly to ensure its well coated in oil/butter mixture.
12
Add wine, stir and cook until all the liquid is absorbed.
13
Add stock a bit at a time (around 1/2 to 1 cup at a time), adding more as the last is absorbed.
14
Stir now and again as it cooks.
15
I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more.
16
In all it takes around 20 minutes.
17
Meanwhile mash around 1/2 cup of the cooked squash.
18
Once all the stock is absorbed, check to make sure rice is cooked (if not then add a little more stock).
19
Then add arugula and stir it in so it wilts.
20
Add Parmesan and mashed squash and stir well.
21
Add chicken and remaining squash, stir and serve.
22
Recipe adapted from The Pioneer Womans Butternut Squash Risotto.

1320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 ounces, weight Butternut Squash Cubes, 3 cups Stock, Suggest Chicken Or Vegetable, 1 teaspoon Olive Oil, Plus Some Drizzled Over Squash, 1 Tablespoon Butter, and more.

Yes, Butternut Squash Risotto with Chicken and Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!