Ingredients
Main Ingredients
- 1 cup Arborio rice
- 1 tbsp olive oil
- ½ cup onion, diced
- 3 cups chicken broth, warmed
- 1 cup roasted butternut squash
- 1 cup cooked chicken, shredded
- ¼ cup Parmesan cheese, grated
Instructions
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent and fragrant, about 3-4 minutes.
- Add Rice: Stir in Arborio rice with the sautéed onions, toasting the rice slightly for about 1-2 minutes until it becomes opaque at the edges.
- Gradually Add Broth: Begin adding the warmed chicken broth one ladle at a time, stirring constantly. Let the liquid absorb before adding the next ladle. Continue this process for about 20 minutes or until the rice is creamy and al dente.
- Fold in Roasted Squash and Chicken: Gently mix in the roasted butternut squash chunks and shredded cooked chicken, heating them through for 3-4 minutes while stirring.
- Finish with Parmesan: Remove the risotto from heat and stir in the grated Parmesan cheese to enhance creaminess and flavor. Adjust seasoning with salt and pepper as needed before serving.
Notes
- For added depth of flavor, add a splash of dry white wine after sautéing the onions and before adding the broth.
- Ensure chicken broth is warm before adding to rice to maintain cooking temperature.
- Use freshly grated Parmesan for best taste and texture.
- Stir constantly to prevent risotto from sticking and to encourage creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
