Butternut Squash Risotta

After cooking everyone a different meal, I finally got around to me...Leftovers it is...but not in the traditional way. We gorged on a 2lb. Organic free range chicken last night. I roasted it in the oven slowly...mouthwatering. If you haven't tried organic, free-ranged chicken, you just don't know what you are missing. No dinky, shrinky cooked chicken over here. Anywho, I had some left over chicken and half a baked butternut squash, but I was craving risotto...so...

Butternut Squash Risotto++

1T butter (I used Earthy balance)

1TOlive Oil
3/4 c arborio rice
1/4 c dry white wine
2-3 c veggie stock
1/2 medium butternut squash

4 stalks asparagus, sauteed
sliced chicken

Heat oven to 425˚. Cut butternut squash in half, brush both sides with olive oil, and sprinkle with salt and pepper. Place cut side up on a baking tray and roast for 45-55 minutes until squash is tender. Remove from oven and let cool. Once cooled slightly, scoop out the squash into a large bowl and mash until smooth or place in a food processor and pulse until smooth.


Microwave stock in a measure cup for 2 minutes until hot. Then, in a pan melt butter with olive oil and saute the asparagus. When, al dente, add in one additional tablespoon of butter. Once melted add in rice again. Allow the butter and rice to meld for a minute or 2, then add in the wine. Once the wine has evaporated, laddle in 2 spoonfuls of warm stock.Again, allow to evaporate before adding in more stock. This will allow the rissotto to soften without being soup or mushy.

While you are working on the risotto, mash up the left over squash (or process it). As the rice softens, stir in the squash. Once finished, serve topped with the warm asparagus and plated with leftover chicken!