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Butternut, Chicken and Feta Risotto

 
Butternut, Chicken and Feta Risotto
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $3.28 One serving costs about $3.28

$3.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:75%

Spoonacular Score: 75%

 

If you want to add more Mediterranean recipes to your recipe box, Butternut, Chicken and Feta Risotto might be a recipe you should try. This recipe serves 8. One portion of this dish contains approximately 38g of protein, 28g of fat, and a total of 621 calories. For $3.28 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of feta cheese, spring onions, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person found this recipe to be delicious and satisfying. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. With a spoonacular score of 75%, this dish is pretty good. Try Roasted Butternut Squash, Chicken And Parmesan Risotto, Spinach Wrapped Chicken with Lemon Risotto and Feta Cheese Salsa Verde, and Chicken, Roasted Butternut Squash and Feta Lasagna for similar recipes.

Chianti, Verdicchio, and Trebbiano are great choices for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Capraia Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Tenuta di Capraia Chianti Classico

Chianti Classico Tenuta di Capraia is a wine with an optimal complexity and structure. Ruby red color with violet tinges. Intense and rich aroma, vinous, fruit-driven. Pleasant cherry notes, refreshing and well-balanced with hints of integrated vivid tannin.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups arborio rice
arborio rice
2 cups
2 cups arborio rice
arborio rice
some
some black pepper
black pepper
4
4 split whole to 6 chicken breasts without the skin
split whole to 6 chicken breasts without the skin
4 cups
4 cups butternut
butternut
1.5 cups
1.5 cups feta cheese
feta cheese
3
3 garlic cloves
garlic cloves
3 Tbsps
3 Tbsps olive oil
olive oil
1 medium
1 medium onion
onion
some
some parmesan cheese
parmesan cheese
some
some salt and pepper
salt and pepper
some
some fresh spring onions
fresh spring onions
5 cups
5 cups vegetable stock
vegetable stock
2 cups arborio rice
2 cups
arborio rice
2 cups arborio rice
2 cups
arborio rice
some black pepper
some
black pepper
4 split whole to 6 chicken breasts without the skin
4
split whole to 6 chicken breasts without the skin
4 cups butternut
4 cups
butternut
1.5 cups feta cheese
1.5 cups
feta cheese
3 garlic cloves
3
garlic cloves
3 Tbsps olive oil
3 Tbsps
olive oil
1 medium onion
1 medium
onion
some parmesan cheese
some
parmesan cheese
some salt and pepper
some
salt and pepper
some fresh spring onions
some
fresh spring onions
5 cups vegetable stock
5 cups
vegetable stock

Equipment

oven
oven
sauce pan
sauce pan
frying pan
frying pan
oven
oven
sauce pan
sauce pan
frying pan
frying pan


Instructions

  1. Preheat the oven to 400* F. Grease an ovenproof dish or pan with butter or nonstick spray. Spread the butternut in a single layer in the bottom of the prepared dish. Season with salt and pepper and drizzle with olive oil. Bake in the preheated oven for about 20 minutes until soft.
  2. Cut the chicken breasts into pieces and saut in olive oil in a pan for a few minutes. Add the onion pieces and minced garlic and saut for another few minutes until the chicken is done.
  3. Risotto:
  4. Heat the olive oil in a heavy-based saucepan. Add the rice and stir to coat the grains, about 1-2 minutes. Add 1 cup of stock and stir gently and let simmer until all the liquid has been absorbed. Add the rest (4 cups) of stock and let it simmer until all the liquid has been absorbed. The rice should be soft and creamy. Remove from the heat.
  5. To finish:
  6. Mix the rice with the pumpkin and add the chicken and Feta cheese. Scatter Parmesan cheese on top and sprinkle with nutmeg. Garnish with the chopped spring onions or parsley. Grind a little pepper on top and drizzle with olive oil and balsamic vinegar (optional). Stir in a generous knob of butter if the risotto is not creamy enough.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.65
Ingredient
2 cups arborio rice
2 cups arborio rice
some black pepper
4 split whole to 6 chicken breasts without the skin
4 cups butternut
1.5 cups feta cheese
3 garlic cloves
3 tablespoons olive oil
1 medium onion
some parmesan cheese
some fresh spring onions
5 cups vegetable stock
Price
$3.00
$3.00
$0.02
$5.61
$1.23
$5.30
$0.20
$0.50
$0.24
$5.06
$1.27
$3.78
$29.21

Nutritional Information

Quickview
799 Calories
41g Protein
28g Total Fat
93g Carbs
29% Health Score
Limit These
Calories
799k
40%

Fat
28g
43%

  Saturated Fat
11g
75%

Carbohydrates
93g
31%

  Sugar
3g
4%

Cholesterol
103mg
34%

Sodium
1646mg
72%

Get Enough Of These
Protein
41g
82%

Vitamin A
8519IU
170%

Vitamin B3
14mg
72%

Folate
273µg
68%

Vitamin K
70µg
67%

Manganese
1mg
63%

Selenium
41µg
60%

Phosphorus
586mg
59%

Calcium
551mg
55%

Vitamin B1
0.76mg
51%

Vitamin B6
0.94mg
47%

Iron
6mg
34%

Vitamin B2
0.48mg
29%

Vitamin B5
2mg
27%

Vitamin C
21mg
26%

Zinc
3mg
24%

Magnesium
91mg
23%

Vitamin B12
1µg
19%

Fiber
4g
18%

Potassium
614mg
18%

Copper
0.33mg
17%

Vitamin E
2mg
14%

Vitamin D
0.62µg
4%

covered percent of daily need

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