Chicken And Squash Risotto
Ingredients
- 1 lb butternut squash, peeled, cut into 3/4 inch pieces
- 1 tbsp fresh rosemary, finely chopped ⓘ
- 2 tbsp vegetable or olive oil ⓘ
- 1 None medium onion, finely chopped
- 2 cloves garlic, minced ⓘ
- 2 oz Arborio rice ⓘ
- 1/2 cup dry white wine ⓘ
- 2 None chicken bouillon cubes, crushed
- 8.75 oz cooked chicken, shredded ⓘ
- 2.5 oz baby arugula ⓘ
- 3 oz Parmesan cheese, freshly grated
- 2 tsp lemon zest ⓘ
- None None lemon wedges, to serve ⓘ
Instructions
- Preheat oven to 400°F. Toss squash with rosemary and 1 tbsp oil. Bake for 25 mins, or until golden and tender.
- Meanwhile, heat remaining oil in a large Dutch oven. Sweat onion and garlic for 5 mins, or until soft. Add rice and cook for 1 min, until coated. Add wine, 4 cups water and crumbled bouillon cubes. Bring to a boil, cover and bake for 18-20 mins, or until liquid is almost absorbed. Add chicken and cook until heated through.
- Add 1/2 arugula, 2.5 oz Parmesan, 1 tsp lemon zest and most of the squash. Serve topped with remaining squash, lemon zest, Parmesan, arugula and lemon wedges.
Nutrition & Diet Analysis (per serving)
435
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).