Easy Chicken and Butternut Squash Risotto
- Prep time:10 min
- Total time:35 min
- Ingredients:7
- Servings:6
Updated
Easy Chicken and Butternut Squash Risotto
- Prep time:10 min
- Total time:35 min
- Ingredients:7
- Servings:6
- Calories per serving:
Add fall veggies to this easier-than-ever risotto dinner.
Easy Chicken and Butternut Squash Risotto
- Prep time:10 min
- Total time:35 min
- Ingredients:7
- Servings:6
Ingredient
- 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
Instructions
- Step 1In 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.
- Step 2Cut each chicken breast in half at an angle. Place chicken in risotto mixture; gently press chicken down making each one snug in the saucepan.
- Step 3Reduce 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).
- Step 4Just before serving, sprinkle cheese and cilantro over top. Serve into individual bowls.
Recipe 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 Facts
Nutrition facts are not available for this recipe
