Good Morning guys & Happy Friday!
I hope you guys are doing well! We had two 50 degrees days in Chicago which I call a great week since we have had negative temperatures most of the winter. I am crossing my fingers that spring is quickly approaching!
Today I am excited to have Liz from Virtually Homemade sharing her Baked Chicken Risotto with Kabocha Squash! This dish looks so warm and comforting! Risotto has always been a favorite of mine and I can’t wait to try this recipe out.
I have been following Liz’s blog, Virtually Homemade, for a couple of years now and just love her recipes and beautiful photography. She is one talented woman and inspires me through her delicious dishes like this Beet Risotto with Goat Cheese or this Roasted Vegetables Soup with Chimichurri Sauce.
Head over and check out Liz’s recipes–I promise you won’t be disappointed!
Hello! Liz from Virtually Homemade here. I am so happy to be guest posting at A Cedar Spoon today. I have followed Julia’s blog for over two years and am so happy to help out while she spends time with her new bundle of joy. Have you seen this guy? He is adorable!
Anyway, back to cooking business. This Baked Chicken Risotto with Kabocha Squash is really delicious and incredibly easy to make (loosely based on a Martha Stewart recipe). My 13 year old daughter loves risotto, but I cringe when she asks me to cook her favorite dish. Risotto can be a hassle with the constant stirring and adding broth at just the right moment. It takes time and patience. Sometimes I don’t have any extra to spare.
I was pleasantly surprised that when I baked this Arborio rice, it created the same creamy and chewy texture of risotto. No constant stirring is required. After sautéing your ingredients, loading them up with garlic and fresh herbs, you just pour in some hot broth, cover and bake away. The Arborio rice magically soaks up the broth and the chunks of white meat chicken are tender and infused with all the lovely added flavors. A healthy dose of Parmesan on top and bright Kabocha squash, adds to the creamy elegance of this dish.
Now when my daughter asks for risotto I won’t wince. She highly approved of this dish and although it is suppose to serve 6 my family of 4 pretty much polished it off. That is definitely a good sign and I’m excited to add it to our regular dinner routine.
- 1 pound boneless skinless chicken breast, cut into 1 1/2 inch cubes
- 2 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, chopped medium
- 1 medium Kabocha squash, seeded and cut in 1 inch cubes
- 2 garlic cloves minced
- 4 sprigs fresh thyme
- 1 1/2 cups Arborio rice
- 1/4 cup white wine
- 3 1/2 cups warm chicken broth
- 1/2 grated parmesan cheese
- Kosher salt and ground pepper
- Preheat oven to 375 degrees F. In a large skillet heat 1 tablespoon of oil over high heat. Season chicken with salt and pepper. Add chicken to skillet and cook until golden brown, stirring occasionally, about 5 minutes. Transfer chicken to a clean plate and set aside.
- In the same skillet, add 1 tablespoon of olive oil and heat over medium high. Add onion and squash – cook until onion is lightly browned, about 5 to 6 minutes. Add garlic and thyme and cook for 30 seconds. Add rice and cook , stirring until opaque, about 2 minutes.
- Add wine and cook until liquid is completely absorbed. Return chicken to skillet and add 1/2 teaspoon kosher salt and 1/4 teaspoon ground pepper. Transfer to a medium casserole dish.
- Pour broth over chicken and rice mixture. Cover casserole with lid or aluminum foil. Bake until all the liquid is absorbed – about 30 minutes. Sprinkle Parmesan on top and let sit for 5 minutes. Serve warm.