Butternut, Chicken and Feta Risotto

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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