Baked Chicken Kabocha Squash Risotto Recipe

Method

1. 1

   Preheat oven to 375 degrees F. In a large skillet heat 1 tablespoon of oil over high heat. Season chicken with salt and pepper.

2. 2

   Add chicken to skillet and cook until golden brown, stirring occasionally, about 5 minutes. Transfer chicken to a clean plate and set aside.

3. 3

   In the same skillet, add 1 tablespoon of olive oil and heat over medium high. Add onion and squash and cook until onion is lightly browned, about 5 to 6 minutes.

4. 4

   Add garlic and thyme and cook for 30 seconds. Add rice and cook, stirring until opaque, about 2 minutes.

5. 5

   Add wine and cook until liquid is completely absorbed. Return chicken to skillet and add 1/2 teaspoon kosher salt and 1/4 teaspoon ground pepper. Transfer to a medium casserole dish.

6. 6

   Pour broth over chicken and rice mixture. Cover casserole with lid or aluminum foil.

7. 7

   Bake until all the liquid is absorbed, about 30 minutes. Sprinkle Parmesan on top and let sit for 5 minutes. Garnish with fresh thyme. Serve warm.