# Chicken and Butternut Risotto

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

35 min. Serves 3. 500 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

Chicken and Butternut Risotto

1. **Step 1**: Fry the chicken in the oil for 5 minutes and set aside.
2. **Step 2**: Soften the onion and squash for 5 minutes.
3. **Step 3**: Add the rice and sage and stir for 1 minute.
4. **Step 4**: Add the stock a ladle at a time, stirring, for 20 minutes.
5. **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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Source: https://nomeriu.com/recipes/chicken-and-butternut-risotto
Last updated: 2026-09-24