[recipe] roasted butternut squash and chicken risotto


Mary is a San Diego native and has been a food blogger for 11+ years. She is an avid reader, a lover of puppies, and loves trying new food. Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes. Food she dislikes: pickles, really spicy food, runny eggs, olives, and too much arugula.

6 Responses

  1. I’ve tried making risotto both stirring a lot and not stirring (in the oven) and it never turns out creamy and delicious πŸ™ I think I have risotto black thumb. Yours looks great!

    • mary says:

      Aww! I haven’t heard of the non-stirring-in-the-oven method but I think the important steps are having warm broth and adding it slowly over time. That little bit of butter at the end also helps to give it some “oomph”. Maybe we’ll have a party someday and I’ll make the risotto and you can bring your smoothies and puddings and other delicious things πŸ™‚

  2. LOVE risotto!! I haven’t made it far too long. Excellent use of the challenge box ingredients!!

    • mary says:

      Hi Kim – Thank you! I love risotto, too. I’ve been quite a long time since I made risotto but this recipe reminded me that I love it. I almost never order it at restaurants because I always think, “I can make that at home”. πŸ™‚

  3. Lynn says:

    I haven’t used pearl onions yet but there are articles online about making them easier to peel (for next time). In the recipe, you list the pearl onions twice which is a little confusing if I were making a shopping list. Maybe put a note referring to the previous process for clarification? Also, does this mean I’d chop up all 20 onions for the risotto portion? Sounds like a lot!

    • mary says:

      Hi Lynn – Thanks for your helpful comments! I will add a note about the pearl onions. My recipe plugin wasn’t allowing me to separate the “roasting” section from the rest of the ingredients either. I know 20 pearl onions sounds like a lot but the pearl onions are really small and they shrink a little during roasting. I’d say it looked equivalent to one large roasted onion, if you didn’t want to bother with the little pearl onions.

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