Chicken and Mushroom Risotto Stuffed Acorn Squash

Name: Chicken and Mushroom Risotto Stuffed Acorn Squash
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 1 medium rotisserie chicken; 3 medium acorn squash; 1 1/2 cups arborio rice; 16 oz baby bella mushrooms; 5 cups chicken stock; 1/2 cup water; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; 1 shallot; 1 tbsp ghee; 1/2 tbsp olive oil; 1 tsp Flavor God Garlic Lover's Seasoning; 2 leaves fresh sage; salt and pepper to taste

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Unrated

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 50 mins
Servings
6 servings
Calories
502 kcal
Course
Main Course
Cuisine
Italian, American

Chicken and Mushroom Risotto Stuffed Acorn Squash

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 medium rotisserie chicken skin and bones removed
3 medium acorn squash halved lengthwise and seeds removed
1 1/2 cups arborio rice
16 oz baby bella mushrooms sliced
5 cups chicken stock (I used 4 cups unsalted chicken stock and 1 cup chicken bone broth)
1/2 cup water
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1 shallot diced
1 tbsp ghee
1/2 tbsp olive oil
1 tsp Flavor God Garlic Lover's Seasoning
2 leaves fresh sage diced
salt and pepper to taste

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Instructions

Pre-heat oven to 375 degrees. Spray cut side of acorn squash with olive oil and sprinkle with Flavor God seasoning. Arrange squash halves on a baking sheet, cut side up, and bake for 45-50 minutes or until squash flesh is fork tender.
Bring chicken stock and water to a simmer over medium heat in a pot. Lower heat and keep at a simmer during cooking process.
Melt 1/2 tbsp ghee over medium high heat in a quality sauté pan that fits well over your oven burner. Add mushrooms and sauté until lightly browned, then sprinkle with some salt and sauté for another minute. Set mushrooms aside in a bowl and cover with foil.
In the same sauté pan, melt remaining ghee and olive oil over medium high heat. Add shallot and sauté until tender. Add rice, stirring for 2-3 minutes until rice begins to turn golden.
Add white wine, bring to a boil and then lower heat to a simmer. Stir rice frequently until rice has absorbed the liquid. Ladle approx. 1 cup of warm chicken stock into rice, stirring frequently until almost all of the liquid has been absorbed. Continue process with remaining chicken stock (the process should take about 25 minutes).
When about half of the final ladle of stock remains, remove from heat. Stir in cheese, mushrooms, sage and chopped chicken, adding salt and pepper to taste.
Cover the risotto and allow it to rest about 5 minutes, then spoon into roasted acorn squash before serving. Garnish with fresh sage or parsley.