Ingredients
- 1 Medium Butternut Squash Peeled, seeded, and chopped in 3/4 inch dice
- 3 leeks White and light green parts only, sliced
- 3 Cloves Garlic Finely chopped
- 2 Tblsp. Olive Oil
- 1 Small Red Onion Finely chopped
- 2 Tblsp. Butter
- 1 Cup Aborio Rice
- 1/2 Cup Dry White Wine
- 5-6 Cups Chicken or Vegetable Stock Heated
- 1-1/2 Cups Cooked Chicken Cut in 3/4 inch dice
- 1 -1/2 Cup Squash and Leek Mixture From above ingredients
- 1 Cup Parmesan or Romano Cheese
- Salt & Pepper To taste
Servings:
Instructions
- Heat oven to 375 degrees. Line a large baking sheet with foil and spray with cooking spray. Combine the squash, leeks, garlic, and olive oil in a large bowl.Spread the mixture on the baking sheet in a single layer. Bake 20-25 minutes, stirring half way though. The squash should be soft and lightly browned. Set aside.
- Heat a deep skillet over medium heat. Add the butter and allow it to melt. Add the red onion and cook stirring occasionally until translucent. Add the rice, tossing to coat well. Cook the rice until it is becoming translucent about 7-10 minutes. Add the white wine to the pan and continue to cook until it has evaporated (this will also de-glaze the pan).
- Using a ladle, add approximately 1/2 cup of the hot stock to the pan. Cook and stir until the stock has been absorbed into the rice. Continue to add stock, stirring and cooking until each addition is absorbed. This is probably a good time to pour a glass of wine, it’s going to take awhile. You are looking for rice with a creamy texture but grains with a little bite.
- Add the chicken and squash to the pan. Add more stock as needed to keep the creamy texture of the rice. Heat until everything is steaming. Add about half of the cheese and stir until it melts. Taste the dish and add salt and pepper if needed. Serve in shallow bowls. Pass the rest of the cheese at the table.
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