Serves 6-8 people

Total Cooking Time: 1 hour

Ingredients:

Short Grain Rice (Arborio)
1x Butternut Squash (Pumpkin)
500g of Chicken
Greek Feta Cheese (Firm texture, not too hard, not too soft)
1x Brown Onion
1x Whole Clove (Bulb) of Garlic – more the merrier
Mixed Herbs
Parsley
White Wine (Chardonnay)
Chicken Stock
Olive Oil/Vegetable Oil

Directions:

Start by preparing the Butternut Squash, cut it length ways into two halves. Scoop out the seeds and peel the skin off. Cut into 1.5cm slices and then in turn cut those into 1.5 x 1.5cm rectangular slivers. Throw those into a deep baking tray and pour oil over the Squash. Sprinkle the mixed herbs on top and then stir through making sure the squash is well covered in oil and herbs. Also include the Bulb of Garlic into the baking tray and make sure it is oiled. Throw the tray into a 180 degree C oven, stir through the oil once every 10minutes to keep the squash moist until soft.

Then you want to start on the actual risotto, dice the onion and throw that in a deep pan with oil.

Cut the chicken into small bits and throw in with the onion. Cook until the chicken is done. Throw in some white wine while the chicken is cooking.

Prepare the chicken stock in a separate pan (usually this comes as a powder or stock cubes), boil some water an fill a normal pan with stock, hot and waiting to throw in the risotto.

Once the chicken is cooked, throw in the rice, judging how much rice to put in is often the hardest part. Just throw most of a small packet in and then add more as you see fit. Basically you want a good ratio between how much chicken you got and the rice. Stir it through and you’ll better gauge how much rice you want.

Slowly add the chicken stock to the rice mixture making sure not to add too much at a time and stir it through. Basically you want the rice to absorb the stock before you add more. Stirring it often ensures it doesn’t stick to the bottom of the pan.

Basically you want to keep adding stock and white wine until the rice is cooked. Then you turn the heat off and finish preparing the other ingredients. Ideally you have these ready to throw in.

The squash and garlic should be nice and soft, you’ll have to peel the garlic and throw it in with the squash, this you’ll want to mash up with a fork so you can stir it through the risotto. Add salt for taste.

Chop some parsley up and throw that in.

Feta cheese usually comes in blocks, and you’ll want to break this up before throwing it in so it mixes well, I usually use a fork and just break it up.

Then throw it all in and mix it up. Making sure you haven’t forgotten about the rice at the bottom of the pan.

For serving, having some freshly grated parmesan cheese is ideal along with freshly cracked pepper and if you’re super fancy put a sprig of parsley on top. Serve with the left over white wine you didn’t use in the cooking.