Chicken Topped Butternut Squash & Sage Risotto
Set yourself up for autumn with this savoury meal! Swirl in your butternut squash puree to create a creamy risotto, topping with Italian cheese but keep it health-conscious with your oven baked chicken! All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Water, Olive oil, Salt, Pepper (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, take your chicken out of the fridge, open the packet and let it air then boil a full kettle
Add your butternut squash cubes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Cook for 8-12 min or until the squash is fork-tender then once done, drain and set aside for later
Reboil a kettle
Peel and finely chop your brown onion[s]
Top, tail and dice your carrot[s] finely
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion and diced carrot with a pinch of salt and cook for 3-4 min or until slightly softened
Meanwhile, dissolve your chicken stock mix in 750ml [975ml] [1.4L] boiled water and add your dried sage – this is your sage stock
Add your chicken breast portion[s] to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper
Put the tray[s] in the oven for 18-20 min or until the chicken is cooked through (no pink meat!)
Once the onion and carrot have softened slightly, add the chopped garlic and cook for 1-2 min further or until fragrant
Add your arborio rice and cook for 1 min, stirring to coat the grains in the oil
Once coated, add your Chinese rice wine and cook for 1-2 min further or until the liquid is absorbed
Add the sage stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked
While the risotto is cooking, grate your Italian hard cheese finely
Add the cooked butternut squash to a food processor with half the grated Italian hard cheese (you'll use the rest later!) and blitz until smooth
Tip: No food processor? Chop everything up as finely as you can and mix it together!
Once the rice is cooked, add the blended butternut squash to the risotto and give everything a good mix up – this is your butternut squash & sage risotto
Slice the cooked chicken finely on a clean board
Serve the butternut squash & sage risotto topped with the remaining grated Italian hard cheese and a generous grind of black pepper
Top with the sliced chicken breast
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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