Name: Roasted pumpkin and sage risotto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into bite-size pieces; 5 oz butternut squash, peeled and diced into 1/2-inch cubes; 1 tsp extra virgin olive oil; 40 g arborio rice; 1 1/2 cups reduced-sodium chicken broth; 1 shallot, minced; 2 cloves garlic, minced; 1 1/2 tbsp grated parmesan cheese; 2 g fresh sage leaves, thinly sliced; 3/4 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays

Instructions

Prep 30 min · Cook 15 min

Preheat the oven to 400°F. On a baking sheet, toss the diced squash with the olive oil and a pinch of salt. Roast for 20 minutes until tender and browned at the edges.
In a small pot, bring the chicken broth to a simmer over low heat for 5 minutes. Keep it warm while you cook the risotto.
Lightly coat a medium pot with cooking spray and heat over medium heat. Add the shallot and garlic, cooking for 2 minutes until softened. Add the arborio rice, stirring for 1 minute until the grains are toasted and translucent at the edges.
Add a ladleful of warm broth to the rice, stirring constantly until the liquid is absorbed. Repeat this process, adding broth one ladle at a time and stirring, for 18 to 20 minutes until the rice is creamy and tender but still has a slight bite.
While the rice cooks, heat a small non-stick skillet over medium-high heat with a light coating of cooking spray. Season the chicken with a pinch of salt and pepper. Cook for 4 minutes, flip, and cook for 4 minutes more until browned and cooked through. Done when opaque in the center, 165°F.
Stir the roasted pumpkin, cooked chicken, parmesan, and sliced sage into the risotto. If the rice is too thick, add a final splash of warm broth. Season with the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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