Butternut, Chicken and Feta Risotto

Ingredients:

• 2 cups Arborio rice
• freshly ground black pepper to taste
• 4 to 6 split (2 to 3 whole) chicken breasts without the skin
• 4 cups of butternut, peeled and cubed
• 1 1/2 cups Feta cheese
• 3 garlic cloves minced
• 3 tablespoons olive oil
• 1 medium onion cut into pieces
• Parmesan cheese
• salt and pepper
• chopped spring onions or fresh parsley
• 5 cups chicken or vegetable stock

Course: lunch,main course,main dish,dinner

Cuisine: Mediterranean,Italian,European

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