Butternut, Chicken and Feta Risotto

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 pe

Ingredients

• 2 cups arborio rice
• 8 servings pepper
• 4 to 6 chicken breasts without the skin
• 4 cups butternut
• 1.5 cups feta cheese
• 3 garlic cloves
• 3 tablespoons olive oil
• 1 medium onion
• 8 servings parmesan cheese
• 8 servings salt and pepper
• 8 servings spring onions
• 5 cups vegetable stock

Instructions

1. Preheat the oven to 400* F. Grease an ovenproof dish or pan with butter or nonstick spray. 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. Bake in the preheated oven for about 20 minutes until soft. 4. Cut the chicken breasts into pieces and saut in olive oil in a pan for a few minutes. 5. Heat the olive oil in a heavy-based saucepan. 6. Add the rice and stir to coat the grains, about 1-2 minutes. 7. Add 1 cup of stock and stir gently and let simmer until all the liquid has been absorbed. 8. 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. Mix the rice with the pumpkin and add the chicken and Feta cheese. Scatter Parmesan cheese on top and sprinkle with nutmeg. 10. 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.