Autumn Harvest Rotisserie Chicken and Butternut Squash Risotto

This unique risotto combines leftover rotisserie chicken with creamy butternut squash, fresh sage, and a hint of nutmeg, creating a comforting dish that celebrates the flavors of fall.

Recipe Categories:

🏷️ leftover rotisserie chicken recipes

15m prep

30m cook

4 servings

medium difficulty

Total: 45m

Ingredients

butternut squash

1 pound

peeled and diced

olive oil

2 tablespoons

for sautéing

arborio rice

1 cup

for risotto

dry white wine

1 /2 cup

for flavor

chicken broth

4 cups

preferably low-sodium

rotisserie chicken

2 cups

shredded

nutmeg

1 /2 teaspoon

for warmth

parmesan cheese

1 /2 cup

grated, for creaminess

fresh sage

1 /4 cup

chopped, plus extra for garnish

salt

1 to taste

for seasoning

pepper

1 to taste

for seasoning

Instructions

Begin by peeling and dicing the butternut squash into small cubes. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the diced butternut squash and sauté for about 5 minutes until it starts to soften. Stir in 1 cup of Arborio rice and toast it for 2 minutes, stirring frequently.

Pour in 1/2 cup of dry white wine and let it simmer until mostly absorbed. Gradually add 4 cups of chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

After about 15 minutes, add 2 cups of shredded rotisserie chicken and 1/2 teaspoon of nutmeg. Continue to cook for another 5 minutes until the rice is creamy and al dente.

Stir in 1/2 cup of grated Parmesan cheese and 1/4 cup of chopped fresh sage. Season with salt and pepper to taste.

Serve the risotto warm, garnished with additional sage leaves and a drizzle of olive oil.

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