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Chicken, Spinach, and Butternut Squash Risotto

Chicken and Butternut Squash Risotto

This is a hearty one-dish dinner with lots of vegetables. We only use 1 chicken breast when we make risotto and it’s plenty for the 2 of us.
Do not be intimidated by risotto – it’s one of the easiest things you can cook.

Ingredients

Scale
  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1 onion, chopped
  • 1 tbs butter
  • 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated 
  • Condimenti:
  • 1 (6oz, 180gr) chicken breast, boneless, skinless, cut into bite-size pieces 
  • 8oz (240gr) butternut squash, cut into small pieces
  • 8oz (240gr) spinach, frozen, no sauce
  • 1 tbs parsley
  • 1 tsp marjoram
  • 1 tbs olive oil 

Instructions

  • Heat chicken stock and keep hot over low heat. 
  • In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.
  • Add rice and sauté, stirring, for 1 – 2 minutes until rice has white center.
  • Add white wine and stir. 
  • Start condimenti. 
  • When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. 
  • Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed. 
  • At this point risotto will be thick but not stiff – it will not hold its shape on a plate. 
  • Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.
  • Condimenti:
  • Heat olive oil in nonstick skillet. Add 1/2 onion and sauté 5 minutes.
  • Add chicken and sauté until starting to brown. 
  • Add butternut squash and sauté 5 minutes longer.
  • Add the spinach, cover and cook over low heat until chicken and squash are done.
  • Uncover and cook off any excess liquid.
  • Keep warm until needed. 

Notes

There is no need to stir constantly but do stir vigorously from time to time. The risotto should have visible liquid when you are ready to serve. It will continue to absorb liquid and the leftovers (if any) will be very stiff. 

Keywords: chicken, risotto, butternut squash, spinach

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