Baked Chicken and Butternut Risotto

Butternut Squash Risotto
Recipe Date: December 3, 2021
Difficulty: Easy
Measurements: Metric

Pair with our Carneros Estate Chardonnay, Napa CA. By The Good HousingKeeping Cookery Team


  • 2 tbsp. olive oil
  • 1 Onion, Diced
  • 1 Clove Garlic, crushed
  • 1/2 butternut squash, peeled and cut into 2cm (¾in) cubes
  • 400 g (14oz) Risotto Rice
  • 1 3/4 Pint Hot Chicken Stock
  • 75 g (3oz) Parmesan Cheese, grated


Preheat the oven to 180°C (160°C fan) mark 4. Heat half the oil in a large, ovenproof casserole. Fry the small sage leaves for 1min until crisp, remove and set aside.

Add the remaining oil, chopped sage, onion and chicken and season well. Cook for 5-8min until onions are cooked and the chicken is lightly golden.

Add the garlic, butternut squash and rice, stirring for 1min. Pour in the stock and bring to a simmer. Cover with a lid and bake in the oven for 25-30min until the rice is tender and most of the stock has been absorbed. Stir in the Parmesan and top with the fried sage leaves to serve.

We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.

Close message box