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Chicken & Butternut Squash Risotto

Chicken & Butternut Squash Risotto

I LOVE risotto. It’s inherent creaminess and heartiness make it a perfect meal for a cold winter’s night, and a great alternative to pasta. I put this together the other night after I came home from work, and it wasn’t nearly as much effort as I’d been led to believe. Sure, it requires frequent stirring, but I was by no means standing in front of the stove staring at the pot the entire time. I used frozen squash that I had already peeled and diced, which cut down my prep time. Enjoy!

Total prep time: 45 mins – 1 hour

A note to anyone that’s never peeled a butternut squash: Have a good peeler. A REALLY good peeler. Check out our Discoveries for a suggestion!)

1 tablespoon butter
1 medium yellow onion, dicedSalt & pepper
1 butternut squash, peeled and diced (about 4 cups)
1 1/2 cups arborio rice
1/2 cup dry white wine
32 oz (large carton) reduced sodium chicken stock, heated
1 tablespoon chopped sage, fresh or dried
2 cups chopped roasted chicken (1 breastof a store-bought rotisserie chicken)
Parmesan cheese, for garnish

Melt the butter in a large stockpot or saucepan. Add onions and butternut squash and cook until vegetables are soft and onions are translucent, about 5 minutes. Add rice and stir to coat. Add wine, stir until it’s mostly absorbed. Begin adding stock, 1/2 cup at a time, stirring frequently after each addition until absorbed, about 3 minutes per addition. Once most of the stock has been added, add the sage and chopped chicken, then stir in the remaining stock. Top with parmesan cheese. Serves 4.

The risotto is about halfway at this point. I really started to notice the creaminess once almost all of the stock had been added.

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