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Autumn Chicken and Butternut Squash Risotto
Autumn Chicken and Butternut Squash Risotto

Autumn Chicken and Butternut Squash Risotto
A creamy risotto with tender chicken and seasonal butternut squash.
Autumn Chicken and Butternut Squash Risotto
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     butternut squash
  • 150
    g
     arborio rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 15
    ml
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
  • 10
    g
     fresh parsley
Preparation Time: 45 minutes
Autumn Chicken and Butternut Squash Risotto
Instructions:
  1. Dice the chicken breast and season with salt and pepper.
  2. Peel and cube the butternut squash.
  3. Finely chop the onion and garlic.
  4. Heat olive oil in a pan over medium heat. Add chicken and cook until browned. Remove and set aside.
  5. In the same pan, add onion and garlic. Sauté until translucent.
  6. Add arborio rice and stir for a minute until coated with oil.
  7. Gradually add chicken stock, stirring constantly until absorbed before adding more.
  8. When rice is almost cooked, add butternut squash and continue cooking until tender.
  9. Stir in cooked chicken and parmesan cheese. Season with salt and pepper.
  10. Garnish with chopped parsley before serving.
Nutrition Per Serving 1056 g Per 100g
Energy 647 kcal 61 kcal
Protein 45 g 4.3 g
Fibre 5 g 0.5 g
Salt 2 g 0.2 g
Sugar 5 g 0.5 g
Carbohydrates 75 g 7.1 g
Fat 20 g 1.9 g
  • 200
    g
     chicken breast
  • 150
    g
     butternut squash
  • 150
    g
     arborio rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 15
    ml
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
  • 10
    g
     fresh parsley
1
Servings
0

Dice the chicken breast and season with salt and pepper.

Peel and cube the butternut squash.

Finely chop the onion and garlic.

Heat olive oil in a pan over medium heat. Add chicken and cook until browned. Remove and set aside.

In the same pan, add onion and garlic. Sauté until translucent.

Add arborio rice and stir for a minute until coated with oil.

Gradually add chicken stock, stirring constantly until absorbed before adding more.

When rice is almost cooked, add butternut squash and continue cooking until tender.

Stir in cooked chicken and parmesan cheese. Season with salt and pepper.

Garnish with chopped parsley before serving.

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