Yummy Chicken and Butternut Squash Risotto

I haven't had much chance to post recently - life has been pretty hectic here. Seasons have shifted and we are now firmly in Autumn, so I have been cooking some of my favourite Autumn dishes. For me risotto is a huge comfort food. It is full of warmth and conjours thoughts of crispy autumn leaves and breath so cold you can see it like fluffy clouds. My butternuts are ready now and this is a perfect recipe for home grown squashes which are often smaller than the shop bought variety. I have to say my little one adores risotto and this is her absolute favourite!



This one is a huge family favourite. This is often a great recipe to cook the day after a Sunday Roast. As you can cook up the bones for your fresh chicken stock and use the pickings from the carcass in your risotto. So its tasty and good value for money! I am a firm believer in using good quality chicken, free range (organic if possible) and making this better tastier bird earn its keep and last over several meals. The tast difference is huge from the cheap plastic chicken you find in many supermarket's value ranges - explore your local farm shop or farmer's market - or pay a visit to your local butchers and test out the difference - you'll be amazed!


Chicken and Butternut Squash Risotto (Serves 4)

800ml chicken stock
1 small butternut squash (about 500g) peeled, deseeded and cubed into little cubes.
500g chopped cooked chicken (I often use the pickings from a chicken carcass after a roast)
1 tablespoon olive oil
200g carnaroli or arborio rice
2 tablespoons finely chopped oregano
1 tablespoon freshly chopped basil
4 tablespoons double cream (or plain yoghurt works well if you are feeling healthy)
50g freshly grated parmesan cheese

N.B My mum is a dairy free lady (well no cows milk products) so I often make a dairy free version using Alpro Soy Cream and either a vegan cheese for completely dairy free or for a cows milk free a good sheeps cheese like manchego.


Bring the stock to the boil, add the butternut squash and simmer for 4-5 minutes, until tender. Remove the squash with a slotted spoon and keep for later. Keep the stock hot.

Heat olive oil in a heavy based pan, add the rice and stir over a low heat for a couple of minutes. The key is wait until the rice becomes transluscent. Gradually add the hot stock a ladleful at a time. Keep stirring and make sure that the stock has been soaked up before you add the next ladle of stock. After about 20 to 25 minutes when the rice is almost cooked add the butternut squash, chicken herbs and cream (or yoghurt if you prefer) cook for a further 5 minutes then stir in the parmesan cheese.

It is delicious aal by itself and never lasts for long on my little one's plate. It also freezes well for handy fast meals on those "I don't want to cook" days! note would be if you were to chop a leek or two and slow fry them adding them to the dish with the chicken and (or) the butternut it add a whole new and different dimension. I adore leeks espeically now while they are in season.


This recipe was inspired by the delicious Butternut Squash Risotto recipe from one of my favourite cook books Eat Up: Food for Children of All Ages