Butternut, Chicken and Feta Risotto

Ingredients

• •2 cups arborio rice
• •4 chicken breasts
• •4 cups butternut squash
• •1½ cups feta cheese
• •3 garlic cloves
• •3 tablespoons olive oil
• •1 medium onion
• •parmesan cheese
• •salt and pepper
• •1 spring onions
• •5 cups vegetable stock
• •¼ teaspoon nutmeg

Method

Adapted from foodista.com

1. 1Preheat the oven to 400°F.
2. 2Grease an ovenproof dish or pan with butter or nonstick spray.
3. 3Spread the butternut in a single layer in the bottom of the prepared dish.
4. 4Season with salt and pepper.
5. 5Drizzle with olive oil.
6. 6Bake in the preheated oven for about 20 minutes until soft.
7. 7Cut the chicken breasts into pieces and sauté in olive oil in a pan for a few minutes.
8. 8Heat the olive oil in a heavy-based saucepan.
9. 9Add the rice.
10. 10Stir to coat the grains, about 1-2 minutes.
11. 11Add 1 cup of stock.
12. 12Stir gently.
13. 13Let simmer until all the liquid has been absorbed.
14. 14Add the rest (4 cups) of stock.
15. 15Let it simmer until all the liquid has been absorbed. The rice should be soft and creamy.
16. 16Mix the rice with the pumpkin.
17. 17Add the chicken and Feta cheese.
18. 18Scatter Parmesan cheese on top.
19. 19Sprinkle with nutmeg.
20. 20Garnish with the chopped spring onions or parsley.
21. 21Grind a little pepper on top and drizzle with olive oil and balsamic vinegar (optional).
22. 22Stir in a generous knob of butter if the risotto is not creamy enough.