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Butternut Squash Risotto with Pan-Seared Duck Breast

Butternut squash risotto with pan-seared duck breast is a delicious and elegant dish that combines the creamy richness of risotto with the savory, tender duck breast and the sweetness of butternut squash.



  • 1 small butternut squash
  • 2-3 cups chicken stock
  • 1/2 onion, finely diced
  • 4 cloves garlic
  • 1-1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 2 tbsp butter
  • 1/4 cup heavy cream
  • Fresh thyme and oregano, 1 pinch each
  • 1/4 cup fresh grated Parmesan Reggiano
  • Salt
  • Pepper
  • Olive oil
  • 2 duck breasts
  • Prime Beef and Chop seasoning
  • Lil' Bit Better Creole seasoning
  • 3 tbsp butter
  • Fresh herbs for basting




For the Butternut Squash Risotto:


  1. Trim the butternut squash, cut it in half, remove the seeds, drizzle with olive oil, season with salt and pepper, and roast at 400 degrees until soft. Then, remove the skin and mash it with a fork.
  1. Heat the chicken stock in a small saucepan and keep it hot throughout the risotto-making process.
  1. In a shallow pan over medium heat, add a light amount of olive oil. Sauté finely diced onion until it's soft, then add minced garlic and cook until soft.
  1. Add Arborio rice and allow it to toast in the oil until it becomes fragrant. 
  1. Pour in the white wine and stir constantly until it's completely absorbed by the rice. 
  1. Begin adding hot chicken stock in batches, stirring constantly and allowing each batch to be fully absorbed before adding more. 
  1. When the rice is almost done, stir in the butternut squash purée and season with salt and pepper. 
  1. The entire risotto-making process will take about 17-20 minutes once you start adding liquid. Continue adding liquid until you reach your desired consistency.
  1. Once the rice is cooked to your desired doneness and consistency, remove it from the heat. Finish by adding fresh herbs, heavy cream, butter, and grated Parmesan Reggiano.


For the Pan-Seared Duck Breast:


  1. Pat dry the duck breasts and cross-score the skin. Season them generously with Prime Beef and Chop seasoning and Li' Bit Better Creole seasoning.
  1. Start with a cool pan and place the duck breasts skin-side down to allow the fat to render. As the skin becomes crispy, flip the breasts and add in butter and fresh herbs. Baste the duck breasts with the melted butter and herbs until they reach your desired level of doneness.
  1. Allow the duck breasts to rest for a few minutes, then slice them and serve them over the butternut squash risotto. Garnish as desired.
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