Ingredients
2
tablespoons olive oil
1 1/4
cups uncooked short-grain Arborio rice
3
pouches butternut squash purée
3
cups Progresso™ chicken broth (from 32-oz carton)
3
large boneless skinless chicken breasts
1/2
cup grated Parmesan cheese
1/4
cup chopped fresh cilantro
Preparation
In 3-quart saucepan, heat oil over medium heat. Add rice; stir to coat rice with oil. Add squash purée; stir to combine. Carefully stir in broth making sure to mix all ingredients well. Heat to a simmer.
Cut each chicken breast in half at an angle. Place chicken in risotto mixture; gently press chicken down making each one snug in the saucepan.
Reduce heat to low; cover and simmer about 25 minutes depending on thickness of chicken or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Just before serving, sprinkle cheese and cilantro over top. Serve into individual bowls.
