Butternut Squash Risotto with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbls extra virgin olive oil1 tbls unsalted butter1 medium onion, chopped2 cloves garlic, minced2 cups butternut squash, 1/2" cubes1 1/3 cup arborio rice1 cup white wine4 cups low sodium chicken stock1 lbs chicken breast, sliced1/3 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.
Makes approximately 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CURLYQ776.
Makes approximately 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CURLYQ776.
Nutritional Info Amount Per Serving
- Calories: 201.2
- Total Fat: 6.2 g
- Cholesterol: 16.4 mg
- Sodium: 657.0 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 0.4 g
- Protein: 8.9 g
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