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Easy Chicken and Butternut Squash Risotto

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  • Prep 10 min
  • Total 35 min
  • Ingredients 7
  • Servings 6
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Add fall veggies to this easier-than-ever risotto dinner.
By Gerry Speirs
Updated Aug 23, 2016
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  • 2 tablespoons olive oil
  • 1 1/4 cups uncooked short-grain Arborio rice
  • 3 pouches butternut squash purée
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 3 large boneless skinless chicken breasts
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh cilantro
Make With
Progresso Broth


  • 1
    In 3-quart saucepan, heat oil over medium heat. Add rice; stir to coat rice with oil. Add squash purée; stir to combine. Carefully stir in broth making sure to mix all ingredients well. Heat to a simmer.
  • 2
    Cut each chicken breast in half at an angle. Place chicken in risotto mixture; gently press chicken down making each one snug in the saucepan.
  • 3
    Reduce heat to low; cover and simmer about 25 minutes depending on thickness of chicken or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 4
    Just before serving, sprinkle cheese and cilantro over top. Serve into individual bowls.

Tips from the Pillsbury Kitchens

  • tip 1
    Serve with baked Pillsbury™ refrigerated crescent dinner rolls on the side.
  • tip 2
    Slicing the chicken breasts on an angle will help them cook faster.
  • tip 3
    To reheat the risotto, place in a saucepan and add some water to loosen up the rice. Heat to a simmer.

Nutrition Information

No nutrition information available for this recipe
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