Pumpkin Risotto with Apple Maple Chicken

Ingredients:

• 1 medium butternut squash
• 4 chicken breasts
• 4 apples
• 1 tablespoon cinnamon
• 1 cup apple juice
• 2 tablespoons Olive Oil
• 1 small onion, diced
• 2 cups arborio rice
• 4-6 cups chicken broth
• 1 teaspoon Nutmeg
• ¼ cup maple syrup

To Prepare:

1) Peel and cube squash.  Set aside 1 cup and cook the rest until soft and puree

2) Slice and core apples (peel if you’d prefer) and place around chicken in a large skillet with cinnamon and apple juice.  Cover and simmer until chicken is cooked through

3) Heat olive oil and cook onion until soft

4) Add rice and stir until covered with oil and slightly toasted

5) Add uncooked squash and nutmeg

6) Add ½ cup broth at a time, stirring constantly, adding more broth each time pan starts to get dry

7) Continue adding broth and stirring until rice and squash is tender

8) Add 1 cup pureed squash

9) Remove chicken and apples from pan and add maple syrup, cook until sauce is thickened

10) Serve chicken and apples over the risotto and drizzle sauce over the top

Find the printable version of this recipe and other VeggieFull meals here.