Since this is pretty time consuming with the roasting of the squash and then the actual cook time of the risotto, I took a shortcut with the chicken. I used a package of Perdue Shortcut Grilled Chicken.
The hardest part of this recipe is not eating all the squash while your waiting for the rice to come together. I always cook more than needed because I inevitably eat a handful or two or...
Roasted Butternut Squash & Chicken Risotto
Ingredients for Roasting the Squash:
- 1 butternut squash peeled, seeded and cubed (or buy it already cut in chunks)
- 1 T olive oil
- ½ teaspoon salt
- ⅛ teaspoon black pepper
For the risotto:
- ½ onion diced
- 2 garlic cloves minced
- 1.5 C Arborio rice
- ½ C white wine optional, if not using, just use stock in its place
- 2 T butter divided
- 1 T oil
- 32 oz vegetable stock or chicken
- 9 oz precooked grilled chicken chopped into bite sized pieces
- Salt & Pepper to taste
- Optional finishing toppers: good quality balsamic vinegar and/or freshly grated parmesan cheese.
Roast the Squash:
- Preheat oven to 400.
- Toss the squash with olive oil, salt & pepper. Spread out on a cookie sheet and bake 20-25 minutes, flipping the cubes once about halfway through. Set aside.
- For The Risotto:
- Pour stock into saucepan on back burner and heat to a simmer, keep warm.
- Heat 1 T oil in high sided sauté pan over medium heat. Add onion. Cook 2-3 minutes, add garlic. Cook just until garlic is fragrant (about 1-2 minutes).
- Add 1T butter to onions and garlic, when melted, add rice and stir to coat. Cook until rice edges are translucent.
- Add white wine. Let the wine cook down until it is almost completely reduced and absorbed into the rice.
- Add 1 ladle of warm stock. Stir. Cook until liquid is almost all gone and continue to repeat, adding 1 ladle of stock at a time and stirring. Reserve 1 ladle of stock for finishing. This process should take about 15-20 minutes. Rice is done when “al dente”. Rice should have a bit of “bite” left to it.
- When 1 ladle of stock is left, stir in the chicken. Taste for salt and pepper and adjust per your liking. Add squash and gently stir. Add last ladle of stock and remove from heat. Stir in 1 T butter to finish.
- If desired drizzle with balsamic vinegar or top with freshly grated parmesan cheese.