Chicken and Squash Risotto

Main Ingredient: 
6 servings

Grocery stores are so helpful- I picked up already diced squash to add to the risotto and cut my preparation time to get things cooking. Having some broth in the pantry helped too!

  • 2 boneless skinless chicken breasts, about 8 oz/250 g, cubed
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 ½ cups (375 mL) Arborio rice
  • 1 ½ cups (375 mL) diced squash or sweet potato
  • ½ cup (125 mL) white wine
  • 4 ½ cups (1.25 L) sodium reduced chicken or vegetable broth
  • 1/3 cup (75 mL) freshly grated parmesan cheese
  • 2 tbsp (25 mL) chopped fresh basil

In large shallow saucepan heat half of the oil and cook chicken stirring constantly over medium high heat for about 5 minutes or until browned and no longer pink. Remove to bowl.

Add remaining oil to saucepan and return to medium heat. Add onion and garlic and cook, stirring for about 3 minutes or until softened. Stir in rice to coat. Add squash and cook, stirring for 1 minute to coat well. Add wine and cook, stirring until wine evaporates.

Stir in 1 cup (250 mL) of the broth and cook, stirring until almost all of the liquid evaporates. Cook, stirring and adding more of the broth, about 1 cup (250 mL) at a time for about 20 minutes or until rice is tender but firm.

Return chicken to saucepan along with any remaining broth and cook, stirring for 5 minutes or until chicken is heated through. Stir in cheese and basil until melted and serve in shallow bowls.

Nutrition Facts per serving:

5 g
1 g
27 mg
522 mg
352 mg
43 g
2 g
17 g