Ingredients
- 1 cup Arborio rice
- Tide Mill Organics Chicken Breasts (about 300-350g), diced
- Community Mushroom Farm Shiittake Mushrooms, sliced
- Heald Farm Onion, finely chopped
- All in Thyme Garlic, 2 cloves minced
- Melody Ridge Butternut Squash (peeled, seeded, and diced)
- 4 cups chicken or vegetable stock (keep warm)
- 1/4 cup Parmesan cheese, grated
- 2 tbsp butter, 1 tbsp olive oil
- Fresh thyme (1 tsp) or rosemary (optional)
- Salt & pepper, to taste
- Fresh parsley, for garnish
Instructions
1. Roast the butternut squash:
Preheat your oven to 400°F. Toss the diced butternut squash with a bit of olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25-30 minutes, until the squash is tender and slightly caramelized. Set aside.
2. Prepare the chicken:
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season the diced chicken with salt and pepper. Cook the chicken for about 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove from the pan and set aside.
3. Sauté the aromatics:
In the same pan, add 1 tablespoon of butter. Add the chopped onion and cook for 3-4 minutes, until softened. Then add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Cook the mushrooms:
Add the sliced mushrooms to the pan and sauté for 5-7 minutes until softened and browned. If using fresh thyme or rosemary, add it during the last minute of cooking. Season with salt and pepper to taste.
5. Toast the rice:
Add the Arborio rice to the pan with the mushrooms and stir for 2 minutes, letting the rice lightly toast and absorb the flavors of the mushrooms and onions.
6. Add the stock:
Gradually add the warm stock, one ladleful at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
7. Finish the risotto:
Once the rice is cooked to your desired level of creaminess, stir in the roasted butternut squash, cooked chicken, the remaining tablespoon of butter, and the grated Parmesan. Adjust seasoning with salt and pepper.
8. Serve:
Spoon the risotto onto plates and garnish with fresh parsley. If desired, sprinkle with a little more Parmesan and a few extra thyme or rosemary leaves for added flavor.
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