Easy Chicken and Butternut Squash Risotto

easy chicken and butternut squash risotto Entree Italian
Easy Chicken and Butternut Squash Risotto
  • Prep 10 min
  • Total 35 min
  • Ingredients 7
  • Servings 6

Add fall veggies to this easier-than-ever risotto dinner.

Updated August 23, 2016
Progresso Broth
Make with
Progresso Broth


  • 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


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  • 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.

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

No nutrition information available for this recipe

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