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Easy Chicken and Butternut Squash Risotto

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By Gerry Speirs
Updated Aug 23, 2016
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Add fall veggies to this easier-than-ever risotto dinner.

Easy Chicken and Butternut Squash Risotto

  • Prep Time 10 min
  • Total 35 min
  • Ingredients 7
  • Servings 6
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Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 cups uncooked short-grain Arborio rice
  • 3 pouches butternut squash purée
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 3 large boneless skinless chicken breasts
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh cilantro
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3-quart saucepan, heat oil over medium heat. Add rice; stir to coat rice with oil. Add squash purée; stir to combine. Carefully stir in broth making sure to mix all ingredients well. Heat to a simmer.
  • Step 
    2
    Cut each chicken breast in half at an angle. Place chicken in risotto mixture; gently press chicken down making each one snug in the saucepan.
  • Step 
    3
    Reduce heat to low; cover and simmer about 25 minutes depending on thickness of chicken or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Step 
    4
    Just before serving, sprinkle cheese and cilantro over top. Serve into individual bowls.

Nutrition

No nutrition information available for this recipe

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