Butternut Squash Risotto with Chicken and Arugula

Preheat oven to 400 F.

Put the butternut squash cubes on a large rimmed baking sheet, drizzle a bit of oil over it and toss to coat. Spread it in an even layer. Roast the butternut squash cubes at 400 F for 30-40 minutes until tender and just starting to brown. This can either be done ahead of time or while you are preparing the rest of the meal. Just allow the squash to cook around 20 minutes before starting the rest.

Heat the stock in a small saucepan over low heat and keep warm.

Heat oil and butter in a large saute pan over medium heat. Add onion. Soften onion for 2-3 minutes then add garlic and cook for another 2-3 minutes until onion is starting to brown. Add rice and cook briefly to ensure it’s 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 20 minutes.

Meanwhile mash around 1/2 cup of the cooked squash.

Once all the stock is absorbed, check to make sure rice is cooked (if not then add a little more stock). Then add arugula and stir it in so it wilts. Add Parmesan and mashed squash and stir well. Add chicken and remaining squash, stir and serve.

Recipe adapted from The Pioneer Woman’s Butternut Squash Risotto.