Chicken And Squash Risotto

• 1 lb butternut squash, peeled, cut into 3/4 inch pieces
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp vegetable or olive oil
• 1 None medium onion, finely chopped
• 2 cloves garlic, minced
• 2 oz Arborio rice
• 1/2 cup dry white wine
• 2 None chicken bouillon cubes, crushed
• 8.75 oz cooked chicken, shredded
• 2.5 oz baby arugula
• 3 oz Parmesan cheese, freshly grated
• 2 tsp lemon zest
• None None lemon wedges, to serve

1. Preheat oven to 400u0b0F. Toss squash with rosemary and 1 tbsp oil. Bake for 25 mins, or until golden and tender.
2. Meanwhile, heat remaining oil in a large Dutch oven. Sweat onion and garlic for 5 mins, or until soft. Add rice and cook for 1 min, until coated. Add wine, 4 cups water and crumbled bouillon cubes. Bring to a boil, cover and bake for 18-20 mins, or until liquid is almost absorbed. Add chicken and cook until heated through.
3. Add 1/2 arugula, 2.5 oz Parmesan, 1 tsp lemon zest and most of the squash. Serve topped with remaining squash, lemon zest, Parmesan, arugula and lemon wedges.

butternut squash, rosemary, vegetable, onion, garlic, rice, white wine, chicken bouillon cubes, chicken, baby arugula, parmesan cheese, lemon zest, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24507 (may not work)