Ingredients
10 tbsp olive oil / divided as follows below
1 lb boneless skinless chicken breast
5 garlic cloves, chopped
1 onion, chopped
1 acorn squash, peeled and chopped small
Salt and Pepper
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
1 cup roasted tomatoes chopped
5 tbsp butter
3/4 cup grated Parmesan Cheese
1 lemon
1 tsp. Itallian spice
1/2 tsp. Rosemary spice
Preparation
Preparing roasted tomatoes
Heat oven to 425. Place tomatoes on baking sheet and brush with olive oil. Roast for about 12 minutes.
Cooking Instructions
Cut chicken in short strips. In large skillet on medium high heat add 3 tbsp olive oil and chicken, season with salt, pepper, rosemary and itallian spice. squeeze 2 to 3 lemon slices over chicken. Saut’e until lightly browned and fully cooked. Drain oil off chicken and set aside.
In large skillet heat 4 tbsp. olive oil over medium-high heat. saut’e garlic for 2 minutes. Add squash, sautéing until browned and softened. Season with salt and pepper, and set aside.
In large saucepan heat 2 tbsp. olive oil on medium-high heat. Sauté onion until clear, Add rice, saut’e 3 minutes more. Add wine, stirring constantly until absorbed. Add 1/2-cup stock, allowing to absorb before adding next portion of stock.
After fourth portion of chicken stock is added, taste rice. Rice should be al dente (fully cooked but not too soft) when done. When fourth portion of stock is absorbed, add acorn squash.
When last portion of stock is added, add roasted tomatoes. When stock is fully absorbed, remove from heat and stir in butter and Parmesan. Next top with chicken or stir chicken in.
Garnish with parsley and lemon slices.
Serve with garlic toast.
ENJOY!! :-)
