Butternut Squash Risotto with Sage & Thyme Chicken
Equipment
- Pan
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts or thighs about 1 ½ lb total
- 2 tbsp unsalted butter or use olive oil + butter
- 1 tbsp fresh sage leaves, chopped
- 1 tbsp fresh thyme leaves
- salt and pepper to taste
For risotto
- 1 cup Arborio rice
- 2 cups diced butternut squash peeled, seeded, cubed
- 4 cups vegetable broth or chicken
- 1 medium onion diced
- 3 garlic cloves minced
- 2 tbsp extra virgin olive oil
- 1 cup freshly grated Parmesan cheese
- 6 fresh sage leaves chopped
- salt and pepper to taste
Instructions
Roast the butternut squash
- Preheat oven to 400 °F (200 °C).
- Toss the diced squash with a little olive oil, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Roast for 25–30 minutes, or until tender and edges begin to caramelize.
Prepare the chicken
- While the squash roasts, pat the chicken dry and season both sides with salt, pepper, chopped sage, and thyme.
- In a heavy skillet over medium heat, melt the butter.
- Add the chicken, cooking ~4–6 minutes per side (depending on thickness) until golden brown and cooked through (internal temp ~165 °F).
- Remove the chicken from the pan and tent loosely with foil to rest while you finish the risotto.
Make the risotto
- In a saucepan, keep the broth warm over low heat (just a gentle simmer).
- In a large, heavy-bottomed pan, heat the olive oil over medium.
- Add the chopped onion and sauté until translucent (~4–5 minutes). Add minced garlic and cook ~1 minute until fragrant.
- Stir in the Arborio rice, coating each grain in the oil/onion mixture; cook ~2 minutes, stirring constantly.
- Begin adding the warm broth, one ladle at a time. After each addition, stir frequently until the liquid is mostly absorbed before adding the next ladle. Continue this for ~20 minutes, or until the rice is creamy and al dente.
- When the rice is nearly done, fold in the roasted butternut squash, Parmesan, and chopped sage. Adjust salt and pepper to taste.
Plate and serve
- Slice or halve the rested chicken and arrange on top or beside a generous scoop of risotto.
- Garnish with extra sage or thyme, and a sprinkle of Parmesan.
- Serve immediately while warm — risotto is at its best when fresh.
Notes
- Richness boost: Swap half the olive oil for butter in the risotto, or stir in a splash of cream near the end.
- Herb swap: If you don’t have sage, you could use rosemary or marjoram with the chicken.
- Broth choice: Chicken broth works fine (especially since you’re adding chicken), but vegetable broth keeps it lighter.
- Make-ahead notes: You can roast the squash and prep the broth ahead of time. Reheat gently and add extra splash of liquid when warming the risotto.
- Vegetarian option: Simply omit the chicken and perhaps add sautéed mushrooms or spinach for protein/texture.