Chicken & Butternut Squash Risotto
 
 
Adapted from Katie Goodman at goodLife {eats}, who in turn adapted it from Rachael Ray
Author:
Recipe type: Main Dish, Rice, Poultry
Ingredients
  • 1½ cups roasted butternut squash (if you can find a 12 oz can of squash, go ahead and use that!)
  • 1 chicken breast, seasoned with salt & pepper, cooked (I sauteed in olive oil) then cut or shredded into bitesized pieces
  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons olive oil
  • ½ onion, finely chopped
  • 2 cloves garlic, minced (Jane note: I used my garlic press)
  • 2 cups arborio rice
  • 1 cup dry white wine
  • Dash nutmeg
  • Salt and pepper
  • 1 cup grated parmigiano-reggiano cheese
  • 2 tablespoons butter, cut into small pieces
  • Heaping teaspoon of fresh thyme leaves
  • ½ C water (may not need)
Instructions
  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.
  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.
  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.
  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.)
  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.
  6. You can leave the chicken out to make a vegetarian dish”¦it still tastes great!
Recipe by This Week for Dinner at https://thisweekfordinner.com/chicken-butternut-squash-risotto/