Lucky Recipes


Roast Chicken & Butternut Squash Risotto with Orange Capsicum Coulis

  • Cooking Time: 40 mins + 30 mins to roast squash
  • Difficulty: Medium
  • Serves: 2 with leftovers
Roast Chicken & Butternut Squash Risotto with Orange Capsicum Coulis


  • 2 generous handfuls free-range roasted chicken (pulled)
  • 1/4 butternut squash (peeled & cubed)
  • 3 tbspns olive oil
  • 2 tablespoons canola oil
  • 1.5 cups aborio rice
  • 1.5l chicken stock
  • 0.5 cup white wine
  • 1 white onion ( finely diced)
  • 1 red chilli (finely sliced)
  • 3 garlic cloves (finely diced)
  • 2 x good handfuls of thyme, rosemary & sage leaves (roughly chopped)
  • Zest & juice of 1 lemon
  • 3 tablespoons natural yoghurt
  • 1 tspn lucky taco jalapeño
  • SML handful grated parmesan
  • Salt, white pepper & cracked black pepper to taste

  • 3 orange capsicums (roasted in oven until blackened - or done over naked flame)
  • 1 orange
  • Flaky salt
  • White pepper
  • Lucky Taco habanero hot sauce
  • Method


  • Firstly, pre-heat oven to 180ºc.
  • Place your squash into a roasting tin and add a generous sprinkle of chopped sage, rosemary & thyme, the olive oil & salt and cracked black pepper.
  • Roast the squash for 20 - 30 minutes until light golden brown.
  • Once cooked, remove from oven and set aside to cool.


  • Roast the capsicums either in the oven at 200ºc until blackened or over a naked flame.
  • Once blackened, place in a plastic bag and seal. (This helps the skin to peel off more easily).
  • When they're cool enough. Peel the skin and place the flesh into a food processor.
  • Add the zest & juice of 1 orange & a splash of Lucky Taco habanero hot sauce (according to your taste).
  • Season with salt & white pepper to taste.
  • Blitz!
  • This will keep in the fridge for about a month.


  • Heat your chicken stock in a saucepan and leave on low - you don’t want to add cold or cool stock to your risotto otherwise it will ruin consistency.
  • In a flat bottomed pot / or Le Creuset heat the canola oil over medium heat.
  • Add your onions, garlic and chilli and sauté for about 5 - 10 minutes (do not let them brown!! It ruins the taste and will look ugly in your risotto)!
  • Then add rice to the onions & garlic. Stir well with a flat bottomed wooden spoon. Make sure the rice is coated.
  • Turn the heat up. After a minute or so, add wine. It should sizzle and boil frantically. That’s good. You want to cook off the alcohol. Stir well making sure the rice is absorbing all the juices. But don’t let it get too dry - it’ll start to stick to the bottom and you’ll burn your rice.
  • A risotto is a labour of love! You must constantly tend to it (well I think so). So watch it, keep stirring it and add your chicken stock, ladle by ladle. Not too much or you’ll drown it. Just keep adding slowly and keep stirring. Once it’s absorbed the liquid, add some more.
  • After about 15 minutes, add a good pinch of white & black pepper and some salt. Have a taste. It’s probably still a bit nutty and too al dente, but it’ll be getting close.
  • Check your risotto, you should be coming to the end of your stock. Add in the zest & juice of the lemon & the chopped herbs. Keep stirring and tasting.
  • It should be good. No nuttiness - just a small bit of give to the bite.
  • Add roasted chicken & butternut squash & mix well.
  • Adjust seasoning to suit your tastebuds, add in the yoghurt, stir through. If you like things extra spicy like us, add a tspn of lucky taco jalapeño hot sauce. Turn off the heat. Add the parmesan & pour over a little stock. It should ooze down itself, like a slow lava flow. Put the lid on it and let it sit for a few minutes.
  • Generously spoon the risotto between 2 plates.
  • Add a smatter of orange capsicum coulis around the plate.
  • *Drool* central!

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