Squash Risotto

Ingredients

• 3 cups fat free reduced sodium chicken broth
• 1 box (12 oz.) frozen cooked winter squash
• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 1/4 tsp. salt
• 4 Tbsp. Bertolli® Extra Virgin Olive Oil
• 1 package (10 oz.) sliced mushrooms
• 2 cups chopped onion
• 1 cup uncooked brown rice
• 1 cup frozen green peas, thawed
• 1 tsp. chopped fresh sage leaves or 1/4 tsp. dried sage leaves, crushed
• 6 Tbsp. grated Parmesan cheese

Directions

1. In 2-quart saucepan, bring broth and squash to a boil over high heat.
2. Meanwhile, season chicken with salt and, if desired, black pepper. In 4-quart saucepan, heat 1 tablespoon Olive Oil over medium-high heat and brown chicken. Remove chicken and set aside.
3. In same saucepot, heat 1 tablespoon Olive Oil over medium heat and cook mushrooms, stirring occasionally, 6 minutes or until golden. Remove mushrooms and set aside.
4. In same saucepot, heat remaining 2 tablespoons Olive Oil over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add rice and cook, stirring frequently, 1 minute. Stir in squash mixture. Bring to a boil over high heat. Reduce heat to medium-low and cook covered, stirring occasionally, 35 minutes or until rice is tender. Stir in chicken, mushrooms and sage. Cook, stirring occasionally, 1 minute or until chicken is thoroughly cooked. Stir in 4 tablespoons cheese. Garnish with remaining 2 tablespoons cheese.