Roasted Butternut Squash, Chicken, and Parmesan Risotto

Roasted Butternut Squash, Chicken, and Parmesan Risotto is made with juicy chicken, tender butternut squash, and grated parmesan! Making your own creamy risotto is so worth the effort!

Course Dinner

Cuisine American

Keyword chicken and butternut squash risotto, chicken and parmesan risotto, creamy risotto recipe

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 423kcal

Ingredients

For the Butternut Squash

2 cups fresh butternut squash diced into ½ inch cubes (see links above to properly dice one)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon Lawry's garlic salt with parsley

For the Risotto

1 tablespoon butter
12 ounces arborio rice (I used a 12 oz bag)
1 large onion chopped
2 cloves fresh garlic minced
4 cups chicken broth
½ cup fresh grated parmesan cheese
2 cups cooked chicken cubed
¼ cup fresh parsley finely chopped
2 thin slices prosciutto julienned for garnish (you can also substitute crumbled bacon for the prosciutto)

Instructions

Preheat oven to 400 degrees F. Place squash, olive oil, salt and garlic salt into a large bowl; toss to combine and pour onto a lightly greased baking sheet. Bake for 30-40 minutes.
In the meantime, melt butter in a large saucepan or skillet over medium heat. Stir in rice and onion; cook and stir for 5 minutes, until onions are softened. Stir in garlic for 1 minute. Stir in ½ Cup of chicken broth, stirring constantly. As the broth gets soaked up, stir in another ½ Cup until broth, continuing this process until broth is used up and rice is cooked. Then stir in Parmesan cheese, chicken and parsley. Stir in butternut squash right before serving.
Garnish each bowl with a pinch of prosciutto and a sprig of parsley if desired.

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