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Easy Chicken and Butternut Squash Risotto

(1 review)
Easy Chicken and Butternut Squash Risotto
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 6
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Add fall veggies to this easier-than-ever risotto dinner.

Ingredients

2
tablespoons olive oil
1 1/4
cups uncooked short-grain Arborio rice
3
pouches butternut squash purée
3
cups Progresso™ chicken broth (from 32-oz carton)
3
large boneless skinless chicken breasts
1/2
cup grated Parmesan cheese
1/4
cup chopped fresh cilantro

Directions

  • 1 In 3-quart saucepan, heat oil over medium heat. Add rice; stir to coat rice with oil. Add squash purée; stir to combine. Carefully stir in broth making sure to mix all ingredients well. Heat to a simmer.
  • 2 Cut each chicken breast in half at an angle. Place chicken in risotto mixture; gently press chicken down making each one snug in the saucepan.
  • 3 Reduce heat to low; cover and simmer about 25 minutes depending on thickness of chicken or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 4 Just before serving, sprinkle cheese and cilantro over top. Serve into individual bowls.
Tips  

Serve with baked Pillsbury™ refrigerated crescent dinner rolls on the side.

Slicing the chicken breasts on an angle will help them cook faster.

To reheat the risotto, place in a saucepan and add some water to loosen up the rice. Heat to a simmer.

Nutrition Information 
No nutrition information available for this recipe
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