Butternut, Chicken And Feta Risotto Recipe

Name: Butternut, Chicken And Feta Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups butternut peeled and cubed; 3 whole chicken breasts without the skin; 3 garlic cloves minced; 1 onion medium sized, cut into pieces; salt; freshly ground pepper; olive oil; 2 teaspoons olive oil; 2 cups arborio rice; 5 cups chicken stock; 1 1/2 cups feta cheese; Parmesan cheese; spring onions chopped, or fresh parsley; freshly ground black pepper to taste; olive oil; nutmeg optional; balsamic vinegar optional; butter optional

Servings: persons

4 cups butternut peeled and cubed
3 whole chicken breasts without the skin
3 garlic cloves minced
1 onion medium sized, cut into pieces
salt
freshly ground pepper
olive oil
2 teaspoons olive oil
2 cups arborio rice
5 cups chicken stock
1 1/2 cups feta cheese
Parmesan cheese
spring onions chopped, or fresh parsley
freshly ground black pepper to taste
olive oil
nutmeg optional
balsamic vinegar optional
butter optional

1
Preheat the oven to 400* F. Grease an ovenproof dish or pan with butter or nonstick spray. Spread the butternut in a single layer in the bottom of the prepared dish. Season with salt and pepper and drizzle with olive oil. Bake in the preheated oven for about 20 minutes until soft.
2
Cut the chicken breasts into pieces and saute in olive oil in a pan for a few minutes. Add the onion pieces and minced garlic and saute for another few minutes until the chicken is done.
3
Heat the olive oil in a heavy-based saucepan. Add the rice and stir to coat the grains, about 1-2 minutes. Add 1 cup of stock and stir gently and let simmer until all the liquid has been absorbed. Add the rest (4 cups) of stock and let it simmer until all the liquid has been absorbed. The rice should be soft and creamy. Remove from the heat.
4
Mix the rice with the pumpkin and add the chicken and Feta cheese. Scatter Parmesan cheese on top and sprinkle with nutmeg. Garnish with the chopped spring onions or parsley. Grind a little pepper on top and drizzle with olive oil and balsamic vinegar (optional). Stir in a generous knob of butter if the risotto is not creamy enough.

2894

kcal

Calories

216

Fat

103

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 cups butternut peeled and cubed, 3 whole chicken breasts without the skin, 3 garlic cloves minced, 1 onion medium sized, cut into pieces, and more.

Yes, Butternut, Chicken And Feta Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut, Chicken And Feta Risotto

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