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Easy Chicken and Butternut Squash Risotto

  • Prep 10 min
  • Total 35 min
  • Servings 6
  • Pinterest
    385
  • Print
    524
  • Save
    1K
  • Facebook
    121
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    101

Add fall veggies to this easier-than-ever risotto dinner. MORE + LESS -

Gerry Speirs
August 23, 2016

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

Steps

Hide Images
  • 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.

Expert 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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