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Butternut, Chicken and Feta Risotto

45 min
8 servings
Health Score: 29/100
3.28 per serving
1 likes
Side Dish Lunch Main Course Main Dish Dinner Gluten Free
Butternut, Chicken and Feta Risotto

Ingredients

  • 2 cup arborio rice
  • 8 servings dsh pepper (black, freshly ground, to taste)
  • 4 to 6 chicken breasts without the skin (whole, split, 2 to 3)
  • 4 cup butternut squash (cubed, peeled)
  • 1 1/2 cup feta cheese
  • 3 garlic cloves (minced)
  • 3 tbsp olive oil plus
  • 1 cooking onion (cut into pieces, medium)
  • 8 servings parmesan cheese
  • 8 servings kosher salt & pepper
  • 8 servings parsley (fresh, chopped)
  • 5 cup vegetable stock

About

If you want to add more Mediterranean recipes to your recipe box, Butternut, Chicken and Feta Risotto might be a recipe you should try. This recipe serves 8. One portion of this dish contains approximately 38g of protein, 28g of fat, and a total of 621 calories. For $3.28 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of feta cheese, spring onions, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person found this recipe to be delicious and satisfying. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. With a spoonacular score of 75%, this dish is pretty good. Try Roasted Butternut Squash, Chicken And Parmesan Risotto, Spinach Wrapped Chicken with Lemon Risotto and Feta Cheese Salsa Verde, and Chicken, Roasted Butternut Squash and Feta Lasagna for similar recipes.

Nutrition (per serving)

621kcal
Calories
54g
Carbohydrates
28g
Fat
3g
Fiber
38g
Protein
4g
Sugar

Instructions

  1. 1

    Preheat the oven to 400* F. Grease an ovenproof dish or pan with butter or nonstick spray.

  2. 2

    Spread the butternut in a single layer in the bottom of the prepared dish. Season with salt and pepper and drizzle with olive oil.

  3. 3

    Bake in the preheated oven for about 20 minutes until soft.

  4. 4

    Cut the chicken breasts into pieces and saut in olive oil in a pan for a few minutes.

  5. 1

    Heat the olive oil in a heavy-based saucepan.

  6. 2

    Add the rice and stir to coat the grains, about 1-2 minutes.

  7. 3

    Add 1 cup of stock and stir gently and let simmer until all the liquid has been absorbed.

  8. 4

    Add the rest (4 cups) of stock and let it simmer until all the liquid has been absorbed. The rice should be soft and creamy.

  9. 1

    Mix the rice with the pumpkin and add the chicken and Feta cheese. Scatter Parmesan cheese on top and sprinkle with nutmeg.

  10. 2

    Garnish with the chopped spring onions or parsley. Grind a little pepper on top and drizzle with olive oil and balsamic vinegar (optional). Stir in a generous knob of butter if the risotto is not creamy enough.

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Preparation Details

Total Time: 45 minutes

Servings: 8

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: Yes

Dairy Free: No

Low FODMAP: No

Source: foodista.com

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