Roasted Butternut Squash & Chicken Risotto

I think there are two types of risotto people in this world.  Those who have been fortunate enough to have eaten really good, properly cooked risotto and love it or those who think “it’s just rice”.  I LOVE risotto.  I also think it’s pretty easy to make the right way.  I also think a lot of people do NOT make it the right way and try to rush it and yes they do end up with “just rice”.    

It’s time consuming, yes.  You have to watch it and stir it and constantly add more warmed stock, yes.  But it’s that love you give it that brings out the starchy goodness that will make or break a risotto dish.  What’s that saying “ you’ve got to give a little to get a little”?

Since it is autumn and I haven’t really been embracing the autumn flavors this year I decided to add some roasted butternut squash.  Roasting squash is the best way to serve it in my opinion.  Less is more. Drizzle with olive oil, salt and pepper and roast away. Mmmm. I’m getting hungry again just thinking about it.

You don’t have to add chicken to this dish, it’s perfectly delicious without it, but you know I like to keep my husband’s stomach happy and that means meat in every entrée.

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

CLICK HERE to PRINT
 

Roasting the squash:

Ingredients:

1 butternut squash, peeled, seeded and cubed (or buy it already cut in chunks)

1 T olive oil

½ tsp salt

1/8 tsp black pepper

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:

Ingredients:

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.

Cooking Instructions:

·         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.

 What do you like to stir into your risotto?  Leave me a comment, I'd love to hear!