Ingredients

The following ingredients have 4 Servings
  • 14 oz butternut squash (400g, peeled weight, diced small)
  • 1 1/2 tbsp olive oil (divided)
  • 1 tbsp butter (15g)
  • 1/2 onion (diced)
  • 1 clove garlic (finely chopped)
  • salt and pepper
  • 1 1/2 cups arborio risotto rice (330g)
  • 1/2 cup white wine (120ml)
  • 3 cups stock (720ml, suggest chicken or vegetable)
  • 1 oz arugula (30g, rocket or young spinach, roughly chopped)
  • 1/2 cup Parmesan (grated)
  • 3 1/2 oz cooked chicken (100g)

Instruction

  • Roast the butternut squash cubes, tossed in  approx 1 tbsp olive oil, at 400F for 30-40 minutes until tender and just starting to brown. This can either be done ahead or alongside the rest of the meal - just allow the squash to cook around 20mins before starting the rest.
  • Heat remaining 1/2 tbsp oil and butter over medium heat. Soften onion 2-3 mins, add garlic, cook another 2-3 mins until onion starting to brown.
  • Add rice and cook briefly to ensure well coated in oil/butter mixture.
  • Add wine, stir and cook until all the liquid is absorbed.
  • Add stock a bit at a time (around 1/2 to 1 cup at a time), adding more as the last is absorbed. Stir now and again as it cooks - I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more. In all it takes around 20mins.
  • Meanwhile mash around 1/2 cup of the cooked squash.
  • Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add arugula and stir in so it wilts.
  • Add parmesan and mashed squash and stir well.
  • Add chicken and remaining squash, stir and serve.