🫙 From the Spice Rack
Maple& Dried Cranberry Chicken w/Butternut S
1 lb Butternut squash 1 lg Onion, chopped 3 oz Swiss cheese, grated 1 t Chopped parsley 1 t Chopped chives 1/2 c Butter 2 tb Olive oil 1/2 c Risotto rice 1/2 c White wine 2 c Chick...
maineasy
Ingredients8 items
Ingredients
- 1lbbutternut squash
- 1large onion, chopped
- 3ozswiss cheese, grated
- 1tsp chopped parsley
- 1tsp chopped chives
- 1/2cup butter
- 2tbsp olive oil
- 1/2cup risotto rice
Directions
- 1
1 lb Butternut squash 1 lg Onion, chopped 3 oz Swiss cheese, grated 1 t Chopped parsley 1 t Chopped chives 1/2 c Butter 2 tb Olive oil 1/2 c
- 2
Melt half the butter in a skillet and saute the squash and half the onion together until translucent
- 3
Stir in the cheese, parsley, and chives
- 4
Set aside
- 5
Heat the olive oil in a saucepan over medium heat
- 6
Saute the remaining onion
- 7
Add the rice and wine, stirring constantly
- 8
Add one and a half cups of the chicken stock, one-half cup at a time, stirring until absorbed