Try this Baked Squash and Chicken Risotto recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375°. Roast chicken breasts for 20 - 25 minutes, or until cooked through; chop. Place rice, broth, butter and squash in a covered ovenproof dish. Bake for 30 minutes or until the rice is cooked. Stir in chicken, Parmesan, salt, pepper and seasoning. Bake 5 minutes or until creamy.
The original recipe called for 2TBSP of mint instead of the seasonings I changed to.. The mint was overpowering for me and it is a more 'comfort' food without it. You could probably swap out for almost any seasoning you like.
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Serving Size: 1 Serving (928g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 345 | ||
Calories from Fat: 51 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 41.9mg | 13 % | |
Sodium 3664.3mg | 126 % | |
Potassium 569.7mg | 15 % | |
Total Carbohydrate 50.4g | 15 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 48g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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