Easy Chicken and Butternut Squash Risotto
Gerry Speirs
Updated Aug 23, 2016
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
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
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Step1In 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.
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Step2Cut each chicken breast in half at an angle. Place chicken in risotto mixture; gently press chicken down making each one snug in the saucepan.
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Step3Reduce 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).
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Step4Just before serving, sprinkle cheese and cilantro over top. Serve into individual bowls.
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Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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