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Hillfarm Oils' Chicken & Butternut Squash Risotto

Hillfarm Oils Chicken and Butternut Squash with bo


Preheat the oven to 180°c.  When the oven is warm put a baking tray drizzled with 3 tbsp of Hillfarm rapeseed oil into the oven to heat up.

Dice the butternut squash, season and add to the hot oil – roast for 20 minutes until tender and slightly brown.

Heat the remaining Hillfarm rapeseed oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat until soft.

Stir in the rice making sure it is well covered in oil and combined with the onions and garlic.  Pour in the wine and gently simmer, stirring until the liquid has been absorbed. Add the chicken and roasted butternut squash.  Add another ladle of stock and bring to a gentle simmer continuing to stir until the liquid has been absorbed. Continue adding the stock in this way until all the liquid has been absorbed.  At this point the rice should be tender to the bite.

Season and serve immediately with freshly grated cheese.

This recipe has been kindly provided by Hillfarm Oils, an award-winning, Red Tractor-accredited family farm in Suffolk. Find out more at




Serves 4

Leftover Red Tractor roast chicken (we used the leftovers from a Sunday roast – the underside of the bird is covered in deliciously tender brown meat perfect for this dish)
150g butternut squash
5 tbsp Hillfarm Rapeseed Oil
1 onion, chopped
2 garlic cloves, finely chopped
350g/12oz arborio rice
¼ pint dry white wine
2 pints hot chicken stock (we made fresh stock made from the carcass of the same roast chicken boiled up with carrots, celery, onion, bay leaf and seasoning)
Salt and freshly ground black pepper
Freshly grated parmesan
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