This chicken butternut squash risotto is a creamy, cheesy and delicious way to cook rice! Imagine a healthy version of risotto, that's cheesy and high in protein!
Peel, deseed, and cube butternut squash. Spread onto cookie sheet. Spray with cooking spray and cook at 425 degrees for 20-25 minutes (or as long as it takes you to make the risotto.
Start risotto by adding 1/2 cup Arborio rice to a pot. Add cooking wine and cook over medium high heat until absorbed.
Begin adding chicken broth, 1/4 cup at a time. Do not add more broth until the last broth has been absorbed. Continue adding small amounts while stirring, allowing broth to absorb with each addition. This should take 20-25 minutes.
Remove from heat and add parmesan cheese and cooked chicken.
(optional, sauté mushrooms and add to risotto at the end.