Butternut, Chicken And Feta Risotto

• 4 cups butternut peeled and cubed
• 3 whole chicken breasts without the skin
• 3 garlic cloves minced
• 1 onion medium sized, cut into pieces
• salt
• freshly ground pepper
• olive oil
• 2 teaspoons olive oil
• 2 cups arborio rice
• 5 cups chicken stock
• 1 1/2 cups feta cheese
• Parmesan cheese
• spring onions chopped, or fresh parsley
• freshly ground black pepper to taste
• olive oil
• nutmeg optional
• balsamic vinegar optional
• butter optional

1. Preheat the oven to 400* F. Grease an ovenproof dish or pan with butter or nonstick spray. Spread the butternut in a single layer in the bottom of the prepared dish. Season with salt and pepper and drizzle with olive oil. Bake in the preheated oven for about 20 minutes until soft.
2. Cut the chicken breasts into pieces and saute in olive oil in a pan for a few minutes. Add the onion pieces and minced garlic and saute for another few minutes until the chicken is done.
3. Heat the olive oil in a heavy-based saucepan. Add the rice and stir to coat the grains, about 1-2 minutes. Add 1 cup of stock and stir gently and let simmer until all the liquid has been absorbed. Add the rest (4 cups) of stock and let it simmer until all the liquid has been absorbed. The rice should be soft and creamy. Remove from the heat.
4. Mix the rice with the pumpkin and add the chicken and Feta cheese. Scatter Parmesan cheese on top and sprinkle with nutmeg. Garnish with the chopped spring onions or parsley. Grind a little pepper on top and drizzle with olive oil and balsamic vinegar (optional). Stir in a generous knob of butter if the risotto is not creamy enough.

butternut, chicken breasts, garlic, onion, salt, freshly ground pepper, olive oil, olive oil, arborio rice, chicken stock, feta cheese, parmesan cheese, spring onions, freshly ground black pepper, olive oil, nutmeg, balsamic vinegar, butter

Taken from www.yummly.com/recipe/Butternut_-Chicken-and-Feta-Risotto-1649629 (may not work)