Recipe

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SQUASH RISOTTO

  • Serves 4
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 55 minute(s)
Ingredients:
3 cups fat free reduced sodium chicken broth
1 box (12 oz.) frozen cooked winter squash
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/4 tsp. salt
4 Tbsp. BertolliĀ® Extra Virgin Olive Oil
1 package (10 oz.) sliced mushrooms
2 cups chopped onion
1 cup uncooked brown rice
1 cup frozen green peas, thawed
1 tsp. chopped fresh sage leaves or 1/4 tsp. dried sage leaves, crushed
6 Tbsp. grated Parmesan cheese
Directions:

In 2-quart saucepan, bring broth and squash to a boil over high heat.

Meanwhile, season chicken with salt and, if desired, black pepper. In 4-quart saucepan, heat 1 tablespoon Olive Oil over medium-high heat and brown chicken. Remove chicken and set aside.

In same saucepot, heat 1 tablespoon Olive Oil over medium heat and cook mushrooms, stirring occasionally, 6 minutes or until golden. Remove mushrooms and set aside.

In same saucepot, heat remaining 2 tablespoons Olive Oil over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add rice and cook, stirring frequently, 1 minute. Stir in squash mixture. Bring to a boil over high heat. Reduce heat to medium-low and cook covered, stirring occasionally, 35 minutes or until rice is tender. Stir in chicken, mushrooms and sage. Cook, stirring occasionally, 1 minute or until chicken is thoroughly cooked. Stir in 4 tablespoons cheese. Garnish with remaining 2 tablespoons cheese.

Nutrition Information per serving
Calories 580, Calories From Fat 180, Saturated Fat 4g, Trans Fat 0g, Total Fat 20g, Cholesterol 75mg, Sodium 790mg, Total Carbohydrates 58g, Sugars 7g, Dietary Fiber 7g, Protein 40g, Vitamin A 90%, Vitamin C 45%, Calcium 20%, Iron 15%