Fancy risotto but don't want to be tied to the stove? Risotto can be something of a diva in the kitchen, needing lots of attention to get that perfect creamy consistency, but not this one! Our hearty and comforting chicken risotto recipe cooks in the oven, so once the initial frying is done you can leave it while the oven does the work, and go get on with something else, there's no need to stand by the hob stirring for ages.
The butternut squash needs to be diced into cubes for this recipe. Not sure how to go about it? Check out our guide to preparing a butternut squash for the safest way to do prep one, or if you prefer you can buy packs of ready-prepped butternut - it's usually sold mixed with sweet potato, which will also be delicious in this risotto.
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Yields:
4
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Cal/Serv:
674
Ingredients
2Tbsp.
olive oil
Small bunch sage, leaves picked (8 small leaves reserved, the rest finely sliced)
1
onion, diced
350g
chicken breast, cut into bitesize pieces
1
garlic clove, crushed
1/2
butternut squash, peeled and cut into
2cm cubes
400g
risotto rice
1l
hot chicken stock
75g
Parmesan, finely grated
Directions
Step 1Preheat 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.
Step 2Add 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.
Step 3Add 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.
Step 4Stir in the Parmesan and top with the fried sage leaves to serve.
What rice should I use?
There are many types of risotto rice, but look for Carnaroli or Arborio, whose starchy grains make a risotto with a creamy texture, while still retaining bite.
Can I make this vegetarian?
Absolutely, omit the chicken and use vegetable stock instead. Parmesan contains rennet, so it's not technically suited to a vegetarian diet, swap it for a vegetarian Italian-style hard cheese. You could also stir in a handful of nutritional yeast flakes with the cheese at step 5, for an extra boost of both protein and umami-rich flavour.
Per Serving:
Calories: 674
Fibre: 3 g
Total carbs: 93 g
Sugars: 6 g
Total fat: 13 g
Saturated fat: 5 g
Protein: 44 g
Delicious and easy risotto recipes that you'll return to again and again 🧀
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
