Recipe Chicken Butternut Squash Risotto

Ingredients

• 2 boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 tablespoon unsalted butter
• Pinch of salt
• Pinch of ground nutmeg (optional, to enhance sweetness)
• 1 ½ cups Arborio rice
• 4 to 5 cups chicken broth
• Keep warm during cooking
• ½ cup dry white wine
• 2 medium shallots, finely chopped
• 2 cloves garlic, minced
• ¾ cup Parmesan cheese, freshly grated
• 2 tablespoons olive oil
• Fresh parsley, chopped (about 2 tablespoons) for garnish
• 1 teaspoon lemon zest
• Black pepper, freshly ground, for final seasoning
• 1 tablespoon heavy cream (optional, for added richness)