Chicken, Butternut Squash and Sage are like a match made in heaven in my opinion. All of these together in a Risotto with a good amount of Parmesan in there is my idea of proper comfort food. This is the sort of dinner I would cook just for myself and curl up on the sofa with a bowl full and a fork once the kids are in bed!
When I made this I made enough for 2 people but Isla had some too still leaving me leftovers for lunch the next day so I think the quantities would be enough for three normal sized portions… (as I have HUGE portions!)
I have also included step by step photos of how I prep a Butternut Squash as I have been asked this so many times and it is really simple once you know how!
For 3 people you will need:
- 2 Chicken Breasts, Roasted and Shredded up
- 150g Arborio Risotto Rice
- 1/2 Butternut Squash Diced
- 3 Shallots, diced
- 750ml Chicken Stock
- 25g Butter (optional)
- 50g Parmesan
Cut the top and the bottom off of the Squash and then in half through the middle where it changes shape. Then turn it so it’s standing on its flat bottom and use the knife to peel down and around the sides.
Whilst the Butternut is Roasting you can start prepping the Risotto. Sweat the Shallots for around 10 minutes until soft with a pinch of salt.
When you have about 150-200ml of Stock left, the Rice should be nearly cooked through but will still have a bite to it. Add the roasted Chicken and roasted Butternut and the remainder of the Stock and cook for a few minutes.
Check the consistency and the Rice, you may want to add a bit more Stock or water depending how you like your Risotto! Sometimes if there’s not enough liquid it can be a bit claggy (😷 hate that word) so sometimes I add a bit more liquid to loosen it up.
Turn off the heat and add the Butter, Parmesan and Sage saving some of the Parmesan and Sage for garnish.
Hope you enjoy!