1 tbls extra virgin olive oil 1 tbls unsalted butter 1 medium onion, chopped 2 cloves garlic, minced 2 cups butternut squash, 1/2" cubes 1 1/3 cup arborio rice 1 cup white wine 4 cups low sodium chicken stock 1 lbs chicken breast, sliced 1/3 cup parmesean cheese, grated
Heat butter and olive oil in a large pan over medium heat. Add chopped onions and saute until they are soft, about 8-10 minutes. Add minced garlic and cook for about 1 minute.Heat stock on oven top and add chicken to poach. Add diced butternut squash to pan with onions and garlic and cook, stirring occasionally, for about 10 minutes or until squash is halfway cooked. Add arborio rice to pan and toast for 2 minutes. Add wine to deglaze pan and scrape any bits off the bottom. Once wine is fully absorbed into rice, add a ladle of the stock into the rice. Stir once and allow rice to absorb liquid. Once liquid is absorbed, add another ladle of stock. Repeat until all liquid is absorbed. Slice cooked chicken and add to rice mixture. Mixture should be very creamy. Add about 1/3 cup of parmesean cheese, mix in and serve.
I made the risotto again, omg soooo yum. No wine as before but I also roasted the pumpkin and pan fried the chicken (no oil) And I seen on TV not to stir the rice but to swish it around in the pan while adding the stock, maybe this made a difference !!
Had to grow on me till I was done I liked it. My husband oin the other hand did not. I think it may have been the wine I do not usually cook with it. However, I will make it again without the wine next time.