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)
• Arborio rice 1 ½ cups
• Chicken broth 4 to 5 cups
• Dry white wine ½ cup
• Shallots 2 medium, finely chopped
• Garlic 2 cloves, minced
• Parmesan cheese ¾ cup, freshly grated
• Olive oil 2 tablespoons
• Fresh parsley, chopped (about 2 tablespoons) for garnish
• Lemon zest, 1 teaspoon (to brighten the flavors at the end)
• Black pepper, freshly ground, for final seasoning
• Optional: 1 tablespoon heavy cream for added richness