Butternut, Chicken and Feta Risotto

Ingredients

• •2 cups arborio rice
• •pepper
• •4 to 6 chicken breasts without the skin
• •4 cups butternut
• •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

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Method

From foodista.com — read the original

1. 1Preheat the oven to 400°F. Grease an ovenproof dish or pan with butter or nonstick spray.
2. 2Spread the butternut in a single layer in the bottom of the prepared dish. Season with salt and pepper and drizzle with olive oil.
3. 3Bake in the preheated oven for about 20 minutes until soft.
4. 4Cut the chicken breasts into pieces and saut in olive oil in a pan for a few minutes.
5. 5Heat the olive oil in a heavy-based saucepan.
6. 6Add the rice and stir to coat the grains, about 1-2 minutes.
7. 7Add 1 cup of stock and stir gently and let simmer until all the liquid has been absorbed.
8. 8Add the rest (4 cups) of stock and let it simmer until all the liquid has been absorbed. The rice should be soft and creamy.
9. 9Mix the rice with the pumpkin and add the chicken and Feta cheese. Scatter Parmesan cheese on top and sprinkle with nutmeg.
10. 10Garnish 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.