Italian

Butternut Squash Risotto with Chicken is for Dinner.

Butternut Squash Risotto with Chicken takes 10 minutes to prepare.

Butternut Squash Risotto with Chicken takes 45 minutes to cook.

Butternut Squash Risotto with Chicken makes 6 servings.

The ingredients for Butternut Squash Risotto with Chicken are:

1 tbls extra virgin olive oil
1 tbls unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
2 cups butternut squash, 1/2" cubes
1 1/3 cup arborio rice
1 cup white wine
4 cups low sodium chicken stock
1 lbs chicken breast, sliced
1/3 cup parmesean cheese, grated

Here is how you make Butternut Squash Risotto with Chicken:

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: 6Recipe submitted by SparkPeople user CURLYQ776.

The nutritional information for Butternut Squash Risotto with Chicken is:

• Servings Per Recipe: 6
• 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

Butternut Squash Risotto with Chicken is Italian cuisine.

The dietary needs meet for Butternut Squash Risotto with Chicken is Low Fat