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This butternut squash risotto is a delicious fall comfort meal. It is super filling and free from the most common allergens. Gluten-free, dairy-free.
Print Recipe

Butternut Squash Chicken Risotto

Prep Time5 minutes
Cook Time35 minutes
Servings: 4 people
Calories: 519kcal

Ingredients

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1-1/2 cups jasmine rice
  • 2-1/2 cups chicken broth
  • 2 cups frozen butternut squash pieces
  • 1 lb precooked chicken, diced
  • 12 oz spinach
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1 pinch fresh pepper, or to taste

Instructions

  • To a large skillet, add a tablespoon of olive or coconut oil, and add in diced onion and minced garlic. Cook until translucent, approximately 5 minutes.
  • Add rice and chicken broth. Turn heat to medium and cover. Cook for the time indicated on the rice package, and then add in frozen butternut squash, precooked chicken and spinach. Cook until the spinach is wilted and the butternut squash is warm.
  • Add in Parmesan cheese, salt and pepper and stir to mix.
  • Remove from heat and allow to cool before consuming. Store leftovers in an air-tight container for 3-4 days.

Notes

Nutrition Facts (per serving, recipe makes 4 servings): 519 calories, 7 g fat, 73 g carbs, 8 g fiber, 41 g protein