Butternut Squash Risotto with Sautéed Mushrooms and Roasted Chicken
A seasonal take on traditional risotto. This dish may take a little longer but don’t be intimidated as time doesn’t always translate to difficulty! The perfect amount of squash without becoming overbearing. Great to reheat for lunch the following day!
Serves 6
Ingredients:
2 lbs butternut squash, peeled and diced
Olive oil
Kosher salt
Black pepper
6 cups chicken or vegetable broth
4 Tbsp unsalted butter
1 yellow onion, diced
1 shallot, diced
3 cloves garlic, diced
2 1/2 tsp kosher salt, divided
1/4 tsp pepper
2 cups Arborio rice
1/2 cup grated Parmesan cheese plus extra for topping
2 Tbsp avocado oil
8 oz cremini mushrooms, stems removed and sliced
Chopped parsley or thyme
Directions:
Preheat oven to 350 degrees.
Like a cookie sheet with parchment paper. Spread butternut squash on cookie sheet. Lightly drizzle with olive oil. Sprinkle with salt and pepper. Cook 35 minutes or until lightly browned and roasted.
Once cooked, purée butternut squash in food processor or blender until smooth.
In a large saucepan, whisk together broth and butternut squash. Heat over medium and cover until ready to use.
Heat butter in a large skillet and over medium heat.
Add diced onions and shallots. Sauté until slightly starting to brown, about 5-7 minutes. Season with 1 tsp salt. Add garlic cook for 30 more seconds. Add rice to pan, stirring frequently so rice can start to slightly toast.
Very slowly, pour 2 cups of butternut squash broth into the rice. Add 1 tsp of salt, pepper and stir. Simmer over a medium low heat until rice absorbs the liquid. Continue adding broth, 1-2 ladles at a time until rice is fully cooked. Stir in Parmesan cheese, adjust salt and pepper if needed and remove the pan from the heat. Set aside and prepare mushrooms.
In a small skillet, heat avocado oil on high. Add mushrooms and remaining 1/2 tsp kosher salt. Sauté 5-7 minutes or until slightly browned. Try to avoid overcooking so mushrooms won’t become soggy.
Arrange risotto on serving bowls. Top with sautéed mushrooms, grated Parmesan cheese and chopped parsley or thyme.
If choosing to serve with roasted chicken, see added steps below. Recommend beginning with chicken, allowing it to cook while preparing risotto.
Roasted Chicken
Ingredients:
4 boneless, skinless chicken breasts
Olive or avocado oil
Kosher salt
Pepper
2 Tbsp dried basil or thyme (I also love Penzey’s Foxpoint seasoning)
1 lemon
Directions:
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Place chicken breasts on cookie sheet and drizzle with olive oil (~1 tsp per breast). Sprinkle evenly with salt, pepper, and dried herbs. Squeeze juice of lemon over chicken.
Bake for 20-25 minutes while prepping balance of dish.12hReply