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Chunky Blue Cheese and Chicken Risotto

Name: Chunky Blue Cheese and Chicken Risotto
Prep time: 45 min
Total time: 45 min
Yield: 6 servings, 1/6 recipe each
Ingredients: 4 cups 25%-less-sodium chicken broth; 2 Tbsp. extra virgin olive oil; 1 onion, finely chopped; 1 Tbsp. finely chopped fresh rosemary; 2 cups cut-up peeled butternut squash (3/4 inch pieces); 1-1/2 cups Arborio rice, uncooked; 2 cloves garlic, minced; 1/2 tsp. pepper; 1/2 cup dry white wine; 3 cups loosely packed chopped Swiss chard; 2 cups shredded cooked chicken; 1/2 cup Renée's Chunky Blue Cheese Dressing

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45 Min

Prep : 45 Min

Perfect for autumn, this risotto with chicken, butternut squash and blue cheese dressing, is delicious anytime.

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6 Servings

Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

4 cups 25%-less-sodium chicken broth

2 Tbsp. extra virgin olive oil

1 onion, finely chopped

1 Tbsp. finely chopped fresh rosemary

2 cups cut-up peeled butternut squash (3/4 inch pieces)

1-1/2 cups Arborio rice, uncooked

2 cloves garlic, minced

1/2 tsp. pepper

1/2 cup dry white wine

3 cups loosely packed chopped Swiss chard

2 cups shredded cooked chicken

1/2 cup Renée's Chunky Blue Cheese Dressing

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How do I make it ?

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Step 1

Heat broth in medium saucepan on medium-low heat; keep warm. Heat oil in Dutch oven or large deep skillet on medium heat. Stir in onions and rosemary; cook 3 min. or until onions are softened, stirring frequently. Add squash, rice, garlic and pepper; cook 2 min., stirring frequently. Stir in wine; cook 2 min.

Step 2

Reserve 1/2 cup broth. Stir 1 cup of the remaining broth into squash mixture; cook 3 to 5 min. or until most of the liquid is absorbed, stirring constantly. Gradually stir in remaining broth; cook 20 to 25 min. or until rice is tender, stirring frequently.

Step 3

Add reserved broth and remaining ingredients; cook 2 to 3 min. or until rice mixture is heated through and Swiss chard is wilted, stirring constantly.

Kraft Kitchen Tips!

Note

If the rice is not fully cooked at the end of the suggested cooking time, add more hot broth, 1/4 cup at a time, until rice is tender and all broth is absorbed.

Shortcut

Prepare using packaged cubed peeled butternut squash. Look for it in the produce section of larger supermarkets.

Substitute

Substitute additional 1/2 cup chicken broth for the wine.

Nutrition

Calories

430

Calories From Fat

% Daily Value

Fat 16 g

Saturated fat 1.5 g

8 %

Cholesterol 40 mg

Sodium 620 mg

26 %

Carbohydrate 46 g

Fibre 4 g

Sugars 2 g

Protein 22 g

Vitamin A

60 %

Vitamin C

25 %

Calcium

8 %

Iron

15 %

Servings

6 servings, 1/6 recipe each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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