Butternut squash risotto with chicken and arugula
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
-
Servings
3 -
-
Calories
708 kcal
-
Course
Main Course
-
Cuisine
Italian
Butternut squash risotto with chicken and arugula
Report
A great way to use up leftover chicken and a tasty, comforting meal.
Share:
Ingredients
- 14 oz butternut squash peeled weight, diced small
- 1 ½ tablespoon olive oil divided
- 1 tablespoon butter
- ½ onion diced
- 1 clove garlic finely chopped
- salt and pepper
- 1 ½ cups arborio risotto rice
- ½ cup white wine
- 3 cups stock suggest chicken or vegetable
- 1 oz arugula rocket or young spinach, roughly chopped
- ½ cup parmesan grated, relatively loosely packed
- 3 ½ oz cooked chicken
Add to Shopping List
Instructions
- Roast the butternut squash cubes, tossed in approx 1 tablespoon olive oil, at 400F for 30-40 minutes until tender and just starting to brown. This can either be done ahead or alongside the rest of the meal - just allow the squash to cook around 20mins before starting the rest.
- Heat remaining ½ tablespoon oil and butter over medium heat. Soften onion 2-3 mins, add garlic, cook another 2-3 mins until onion starting to brown.
- Add rice and cook briefly to ensure well coated in oil/butter mixture.
- Add wine, stir and cook until all the liquid is absorbed.
- Add stock a bit at a time (around ½ to 1 cup at a time), adding more as the last is absorbed. Stir now and again as it cooks - I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more. In all it takes around 20mins.
- Meanwhile mash around ½ cup of the cooked squash.
- Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add arugula and stir in so it wilts.
- Add parmesan and mashed squash and stir well.
- Add chicken and remaining squash, stir and serve.
Nutrition Information
Show Details
Calories
708kcal
(35%)
Carbohydrates
101g
(34%)
Protein
22g
(44%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Cholesterol
46mg
(15%)
Sodium
1276mg
(53%)
Potassium
716mg
(20%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
15065IU
(301%)
Vitamin C
30.9mg
(34%)
Calcium
288mg
(29%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3-
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 101g | 34% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 1276mg | 53% |
| Potassium | 716mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 15065IU | 301% |
| Vitamin C | 30.9mg | 34% |
| Calcium | 288mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Slow Cooker Risotto with Italian Sausage and Butternut Squash (and newborn photos!)
Italian
5.0
(6 reviews)
