Chicken And Squash Risotto - cooking recipe

Ingredients

1 lb butternut squash, peeled, cut into 3/4 inch pieces
1 tbsp fresh rosemary, finely chopped
2 tbsp vegetable or olive oil
1 None medium onion, finely chopped
2 cloves garlic, minced
2 oz Arborio rice
1/2 cup dry white wine
2 None chicken bouillon cubes, crushed
8.75 oz cooked chicken, shredded
2.5 oz baby arugula
3 oz Parmesan cheese, freshly grated
2 tsp lemon zest
None None lemon wedges, to serve

Preparation

Preheat oven to 400\u00b0F. Toss squash with rosemary and 1 tbsp oil. Bake for 25 mins, or until golden and tender.
Meanwhile, heat remaining oil in a large Dutch oven. Sweat onion and garlic for 5 mins, or until soft. Add rice and cook for 1 min, until coated. Add wine, 4 cups water and crumbled bouillon cubes. Bring to a boil, cover and bake for 18-20 mins, or until liquid is almost absorbed. Add chicken and cook until heated through.
Add 1/2 arugula, 2.5 oz Parmesan, 1 tsp lemon zest and most of the squash. Serve topped with remaining squash, lemon zest, Parmesan, arugula and lemon wedges.