Chicken and Mushroom Risotto Stuffed Acorn Squash
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Unrated
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Prep Time
1 hr
-
Cook Time
50 mins
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Total Time
1 hr 50 mins
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Servings
6 servings
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Calories
502 kcal
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Course
Main Course
Chicken and Mushroom Risotto Stuffed Acorn Squash
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 rotisserie chicken skin and bones removed, medium
- 3 acorn squash halved lengthwise and seeds removed, medium
- 1 1/2 cups arborio rice
- 16 oz baby bella mushroom 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 white wine dry
- 1/2 cup Parmesan Cheese grated
- 1 shallot diced
- 1 tbsp ghee
- 1/2 tbsp olive oil
- 1 tsp Garlic Lover's Seasoning Flavor God brand
- 2 leaves sage diced, fresh
- salt to taste
- black pepper to taste
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.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
64g
(21%)
Protein
33g
(66%)
Fat
11g
(17%)
Cholesterol
67mg
(22%)
Sodium
345mg
(14%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Cholesterol | 67mg | 22% |
| Sodium | 345mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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