Butternut Squash Risotto with Roasted Chicken
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 Split Chicken Breast on the Bone
  • 64 Oz. of Chicken Broth
  • 1 Cup Arborio Rice
  • 1 Cup Onion, chopped fine
  • 2 Tbsp Chopped Garlic
  • 1 Butternut Squash, peeled and cute into bite size pieces.
  • 1 Cup White Wine
  • 2 Tbsp Sliced fresh sage (optional)
  • 3 Tbsp Olive oil
  • 1 Cup Grated Parmesan
Instructions
  1. Preheat the oven to 400.
  2. Place the butternut squash on a cookie sheet, drizzle with olive oil and salt and pepper to taste. Roast the butternut for about 30 minutes until it starts to brown and carmelize.
  3. Place the chicken breasts on a sprayed cookie sheet, season with salt and pepper. Roast for 30-45 minutes until the chicken is cooked through and the skin turns a crisp golden brown.
  4. Meanwhile, place the chicken broth in a sauce pot and simmer.
  5. In a large stockpot, heat the olive oil and add the onion and garlic. Salt & Pepper. Saute the onion for about 5 minutes. Add the rice, and saute for 2 minutes.
  6. Add the wine and let it reduce, 2-3 minutes. Season with salt & pepper.
  7. Now, add the stock a ladle at a time, stirring pretty constantly for about 35 minutes. Toward the end, continue to taste so that you don't end up adding too much stock. You want the outside of the rice to be soft, but the inside to have a little chew.
  8. Puree the roasted butternut in a food processor, blender or emulsion blender. Add about a cup of the butternut puree to the risotto.
  9. Add the parmesan to the risotto.
  10. If using the sage garnish, quickly fry the sage in a small pan with olive oil.
  11. To serve, I like to cut the chicken off of the bone into slices and place on top of the risotto. Finish with the fried sage.
Recipe by Cook Eat Run at https://cookeatrun.com/2013/12/18/butternut-squash-risotto-roasted-chicken/