Chicken and Butternut Squash Risotto | Good Housekeeping UK
- 5 years ago
Risotto needn't be tricky, this chicken and butternut squash version cooks in the oven and is the perfect meal after a busy day.
Ingredients
2 tbsp. olive oil
small bunch sage, leaves picked (8 small leaves reserved, the rest finely sliced)
1 onion, diced
350 g (12oz) chicken breast, cut into bitesize pieces
1 clove garlic, crushed
1/2 butternut squash, peeled and cut into 2cm (¾in) cubes
400 g (14oz) risotto rice
1 l (1 ¾ pint) hot chicken stock
75 g (3oz) Parmesan cheese, grated
Directions
Preheat the oven to 180°C (160°C fan) mark 4. Heat half the oil in a large, ovenproof casserole. Fry the small sage leaves for 1min until crisp, remove and set aside.
Add the remaining oil, chopped sage, onion and chicken and season well. Cook for 5-8min until onions are cooked and the chicken is lightly golden.
Add the garlic, butternut squash and rice, stirring for 1min. Pour in the stock and bring to a simmer. Cover with a lid and bake in the oven for 25-30min until the rice is tender and most of the stock has been absorbed. Stir in the Parmesan and top with the fried sage leaves to serve.
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Ingredients
2 tbsp. olive oil
small bunch sage, leaves picked (8 small leaves reserved, the rest finely sliced)
1 onion, diced
350 g (12oz) chicken breast, cut into bitesize pieces
1 clove garlic, crushed
1/2 butternut squash, peeled and cut into 2cm (¾in) cubes
400 g (14oz) risotto rice
1 l (1 ¾ pint) hot chicken stock
75 g (3oz) Parmesan cheese, grated
Directions
Preheat the oven to 180°C (160°C fan) mark 4. Heat half the oil in a large, ovenproof casserole. Fry the small sage leaves for 1min until crisp, remove and set aside.
Add the remaining oil, chopped sage, onion and chicken and season well. Cook for 5-8min until onions are cooked and the chicken is lightly golden.
Add the garlic, butternut squash and rice, stirring for 1min. Pour in the stock and bring to a simmer. Cover with a lid and bake in the oven for 25-30min until the rice is tender and most of the stock has been absorbed. Stir in the Parmesan and top with the fried sage leaves to serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi