Chicken & Butternut Squash Risotto

Updated at: Wed, 16 Aug 2023 23:54:51 GMT

Step 1

Cut up a butternut squash into 8 pieces. Wrap in foil and roast in 375 degree oven for about 45 minutes, or until very soft. Scoop flesh out of the skins. One squash will yield more than 1½ C, so save the rest for another recipe or freeze for later. Have the squash and cooked chicken breast ready to go before proceeding with the next steps.

Step 2

In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.

Step 3

In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast (and stir occasionally) for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.

Step 4

Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes. (I ended up having to add an additional ½ C water at the end to get the rice soft enough. If you need to add much more than ½ C, I would use broth as opposed to water to maintain flavor.)

Step 5

During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper to taste. During the last minute of cooking, stir in the cheese and butter then add the cooked chicken.

Step 6

You can leave the chicken out to make a vegetarian dish”¦it still tastes great!

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