Dinner

Chicken and Butternut Risotto

Name: Chicken and Butternut Risotto
Total time: 35 min
Yield: 3 servings
Ingredients: 250g risotto rice; 2 chicken breasts, diced; 300g butternut squash, diced; 1 onion, chopped; 1 tbsp olive oil; 1 litre fresh chicken stock; 15g butter; 1 tsp dried sage

A creamy risotto with roasted butternut squash and chicken, finished with butter instead of wine and parmesan.

35 minServes 3500 kcal per serving

What you need

250g risotto rice
2 chicken breasts, diced
300g butternut squash, diced
1 onion, chopped
1 tbsp olive oil
1 litre fresh chicken stock
15g butter
1 tsp dried sage

How to make it

Step 1
Fry the chicken in the oil for 5 minutes and set aside.
Step 2
Soften the onion and squash for 5 minutes.
Step 3
Add the rice and sage and stir for 1 minute.
Step 4
Add the stock a ladle at a time, stirring, for 20 minutes.
Step 5
Stir back in the chicken and butter and rest for 2 minutes.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	500 kcal
Protein	33 g
Carbohydrate	72 g
Fat	10 g

This recipe fits these eating styles by the numbers and the ingredients: Mediterranean, High protein.

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Last updated 24 September 2026