Butternut, Chicken and Feta Risotto
This is one of my favorite recipe's, even my two children said to me the other day that it is one of their most favorite meals. I found this recipe in a South African cookbook and it says in there that the recipe is from "Le Must" in Upington. Upington is located in the north western part of the country. I have visited "Le Must" boutique guest house many times during business trips in the area and it was such a joy to enjoy a delicious dinner in a stylish and relaxing atmosphere. The double story boutique guest house is situated in lush gardens with exotic plants on the banks of the orange river. The original recipe does not have chicken in the recipe so I have modified it a bit.
Total Steps
6
Ingredients
18
Tools Needed
2
Ingredients
- 4 cup butternut, peeled and cubed
- 4-6 breasts chicken breasts without the skin (split)
- 3 cloves garlic, minced
- 1 onion medium sized onion, cut into pieces
- salt(optional)
- freshly ground pepper(optional)
- olive oil
- 2 teaspoon olive oil
- 2 cup Arborio rice
- 5 cup chicken or vegetable stock
- 1.5 cup Feta cheese
- Parmesan cheese
- chopped spring onions or fresh parsley
- freshly ground black pepper(optional)
- olive oil(optional)
- nutmeg(optional)
- balsamic vinegar(optional)
- butter(optional)
Instructions
Step 1
<a href="/H3S4YV46">Preheat </a>the oven to 400* F. Grease an ovenproof <a href="/QQVZX64Y">dish </a>or pan with butter or nonstick spray. Spread the butternut in a single layer in the bottom of the prepared <a href="/QQVZX64Y">dish. </a><a href="/H7TNTGFZ">Season </a>with <a href="/DPSVTKVY">salt </a>and pepper and drizzle with olive oil. <a href="/RNT367Z2">Bake </a>in the preheated oven for about 20 minutes until soft.
Step 2
<a href="/XZBDDD5G">Cut </a>the chicken breasts into pieces and sauté in olive oil in a pan for a few minutes. Add the onion pieces and <a href="/ZG86GNS8">minced </a>garlic and sauté for another few minutes until the chicken is done.
Step 3
Risotto:
Step 4
<a href="/XZFHRHHF">Heat </a>the olive oil in a heavy-based saucepan. Add the rice and <a href="/DRM2WPZ4">stir </a>to <a href="/6BTCX64M">coat </a>the grains, about 1-2 minutes. Add 1 cup of stock and <a href="/DRM2WPZ4">stir </a>gently and let <a href="/GFSF4J5F">simmer </a>until all the liquid has been absorbed. Add the rest (4 cups) of stock and let it <a href="/GFSF4J5F">simmer </a>until all the liquid has been absorbed. The rice should be soft and creamy. Remove from the <a href="/XZFHRHHF">heat.</a>
Step 5
To finish:
Step 6
<a href="/7S3QCKWK">Mix </a>the rice with the pumpkin and add the chicken and Feta cheese. Scatter Parmesan cheese on <a href="/R34ZSY3M">top </a>and sprinkle with nutmeg. <a href="/HZXPVMNR">Garnish </a>with the chopped spring onions or parsley. <a href="/5YGQYH5K">Grind </a>a little pepper on <a href="/R34ZSY3M">top </a>and drizzle with olive oil and balsamic vinegar (optional). <a href="/DRM2WPZ4">Stir </a>in a generous knob of butter if the risotto is not creamy enough.