Healthy Chicken Butternut Squash Risotto
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!
Servings: 2 servings
Calories: 339kcal
Ingredients
- 200 grams butternut squash peeled and cubed
- 1/2 cup Arborio rice
- 1/4 cup white cooking wine
- 2 cups chicken broth
- 4 ounces cooked chicken
- 1/4 cup parmesan cheese
- 100 grams mushrooms
Instructions
- 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.
Nutrition
Serving: 1bowl | Calories: 339kcal | Carbohydrates: 54g | Protein: 21g | Fat: 5g