Chicken And Butternut Squash Risotto Recipe

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil for sautéing
• Salt and freshly ground black pepper to taste
• 1 teaspoon dried thyme for a subtle earthy flavor
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil for roasting
• Salt and black pepper to season
• 1/2 teaspoon ground cinnamon to enhance natural sweetness
• 1 1/2 cups Arborio rice, the key to creamy texture
• 4 cups chicken broth, kept warm, preferably low sodium
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional but recommended for depth)
• 2 tablespoons unsalted butter for richness
• 1/2 cup freshly grated Parmesan cheese for savory finish
• Fresh parsley, chopped for garnish
• Extra Parmesan cheese for serving
• Freshly cracked black pepper to taste