Risotto with Roasted Chicken, Butternut Squash and Asparagus

Risotto with Roasted Chicken, Butternut Squash and Asparagus is divine.  I make this with sauteed pancetta and toasted pine nuts.  Be sure to use Arborio rice and add the hot stock (chicken or veggie) in stages…usually about a 1/2 to 1 cup at a time…let the rice absorb the stock before you add the next round.   What you’ll end up with is super creamy rice and a depth of flavor that just can’t be beat.  You’ll know the risotto is ready when it is “all’onda”…like a wave.  I buy a roasted chicken from the super market, and use the meat from it.  Don’t forget to freeze the carcass for making roasted chicken or turkey stock!

Risotto veggies
Pancetta, asparagus and butternut squash for Risotto


Roasted chicken for Risotto
Roasted chicken for Risotto
Roasted veggies for risotto
Roasted veggies for risotto


Arborio rice for risotto
Arborio rice for risotto
4.0 from 2 reviews
Risotto with Roasted Chicken, Butternut Squash and Asparagus
Prep time
Cook time
Total time
This risotto with roasted chicken, butternut squash and asparagus is simply divine. I came up with this dish after having a wonderful risotto dish from an Italian Tuscan restaurant called Brio Tuscan Grille. This is good.
Recipe type: Italian
Cuisine: Italian
Serves: 4 - 6
  • 2 cups of chopped butternut squash, bite-size pieces
  • 8 ounces of asparagus, with about 2 inches of the ends cut off
  • 2 tablespoons of olive oil
  • 8 oz of pancetta, chopped
  • ¼ cup of shallots, chopped
  • Kosher salt and black pepper
  • 1 roasted chicken, pulled into bite-sized pieces
  • 1 tablespoon flat-leaf parsley, finely chopped
  • ¼ cup of pine nuts, toasted
  • 6 tablespoons (3/4 of a stick) of unsalted butter
  • 1 cup of Arborio rice
  • ½ cup of dry white wine
  • 6 cups of chicken stock
  • 1 cup of Parmesan cheese
  1. Pre-heat the oven to 400 F
  2. Toast pine nuts until just starting to brown and released their oil (keep an eye on them, this happens quickly). Set aside.
  3. Toss the butternut squash and asparagus with 1 tablespoon of olive oil and salt and pepper.
  4. Place the squash on a baking sheet lined with parchment paper. Place in oven.
  5. After about 15 minutes, add the asparagus and bake for another 10 minutes.
  6. Remove the squash and asparagus from the oven and reserve.
  7. Meanwhile, heat the chicken stock in a medium saucepan, leave it on low and simmer.
  8. In a sturdy skillet, or a Dutch oven, over medium heat, melt the butter and saute the pancetta and shallots for about 10 minutes.
  9. Increase the heat to medium-high, and add the rice and stir to coat with the butter. Cook the rice until 'toasted.' This should take about 10 minutes.
  10. Add the wine and let cook for about 1 minute
  11. Add 1 cup of the hot stock
  12. Add 1 teaspoon of salt and ½ teaspoon of black pepper
  13. Stir frequently until the stock has been absorbed.
  14. Add another cup of stock.
  15. Stir until absorbed.
  16. Repeat.
  17. Keep doing this until the rice is tender, and the mixture is creamy....should be about 30 minutes.
  18. In the last 10 minutes, add the chicken, squash, asparagus and pine nuts.
  19. Turn off the heat.
  20. Stir in the Parmesan cheese.
  21. Garnish with chopped parsley
  22. Enjoy!






  • This recipe turned out great — but it really needs to be edited by the author.
    I had to make several “guesses” along the way, since important details are missing.

    I believe it was intended that:

    1. The asparagus should be cut into bite-size pieces, just like the butternut squash. As written, you’d put entire spears into the risotto!

    2. In step 5 of the Instructions, it should say how long to roast the combined squash/asparagus mixture. (I found 10 additional minutes was about right, for fairly thick asparagus.) As written, you take it out of the over, immediately after putting it in!

    3. After step 8 of the Instructions is most likely the point where the wine should be added, and cooked down, As written, it never ends up in the dish!

    • Thank you, Bill!! We’ve corrected the recipe instructions. For the asparagus, we like to cut the ends off, and put them whole into the risotto. Of course, if you prefer, cut them into smaller bite size pieces. And I add the wine to the rice, before adding the stock, and cook for about 1 minute. Again, thanks for pointing out these points, I’ve updated the recipe. This is one of our favorites for sure. I’m glad you liked it (even with the recipe missing a couple bits of info!). 🙂

  • Made this for dinner and it was DELISH! I admit, for one reason or another, I did modify the recipe a bit (used anchovies in place of pancetta and added sun dried tomato) but stayed true to other ingredients. So incredibly good. Would’ve never thought to mix risotto and butternut squash…genius. Will definitely make again.

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