Butternut squash risotto with chicken and arugula
A great way to use up leftover chicken and a tasty, comforting meal.
Servings: 3 - 4
Calories: 708kcal
Save
Ingredients
- 14 oz butternut squash peeled weight, diced small
- 1 ½ tablespoon olive oil divided
- 1 tablespoon butter
- ½ onion diced
- 1 clove garlic finely chopped
- salt and pepper
- 1 ½ cups arborio risotto rice
- ½ cup white wine
- 3 cups stock suggest chicken or vegetable
- 1 oz arugula rocket or young spinach, roughly chopped
- ½ cup Parmesan grated, relatively loosely packed
- 3 ½ oz cooked chicken
Instructions
- Roast the butternut squash cubes, tossed in approx 1 tablespoon olive oil, at 400F for 30-40 minutes until tender and just starting to brown. This can either be done ahead or alongside the rest of the meal - just allow the squash to cook around 20mins before starting the rest.
- Heat remaining ½ tablespoon oil and butter over medium heat. Soften onion 2-3 mins, add garlic, cook another 2-3 mins until onion starting to brown.
- Add rice and cook briefly to ensure well coated in oil/butter mixture.
- Add wine, stir and cook until all the liquid is absorbed.
- Add stock a bit at a time (around ½ to 1 cup at a time), adding more as the last is absorbed. Stir now and again as it cooks - I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more. In all it takes around 20mins.
- Meanwhile mash around ½ cup of the cooked squash.
- Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add arugula and stir in so it wilts.
- Add parmesan and mashed squash and stir well.
- Add chicken and remaining squash, stir and serve.
Nutrition
Calories: 708kcal | Carbohydrates: 101g | Protein: 22g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 1276mg | Potassium: 716mg | Fiber: 5g | Sugar: 6g | Vitamin A: 15065IU | Vitamin C: 30.9mg | Calcium: 288mg | Iron: 6mg
Tried this recipe?Please consider Leaving a Review!