Servings: 4

Risotto (or use box or frozen bag of pre-made): subheading: Risotto (or use box or frozen bag of pre-made):
1/2 whole butternut squash, peeled, seeded, and diced (or 10 oz frozen) ½ whole butternut squash, peeled, seeded, and diced (or 10 oz frozen)
3 tablespoons butter 3 tablespoons butter
1 tablespoon olive oil 1 tablespoon olive oil
1/2 teaspoon kosher salt ½ teaspoon kosher salt
black pepper to taste black pepper to taste
1/4 teaspoon chili powder ¼ teaspoon chili powder
1/2 whole diced onion ½ whole diced onion
1 1/2 cup arborio rice 1 ½ cup arborio rice
6 cups vegetable or chicken broth (low sodium) 6 cups vegetable or chicken broth (low sodium)
salt and pepper, to taste salt and pepper, to taste
1/8 teaspoon turmeric ⅛ teaspoon turmeric
1/4 cup heavy cream (less if desired) ¼ cup heavy cream (less if desired)
1/2 cup parmesan shavings ½ cup parmesan shavings
 
Chicken: subheading: Chicken:
4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
Salt and pepper Salt and pepper
maple syrup maple syrup
bourbon (or vanilla extract at 1/3 the amount of bourbon) bourbon (or vanilla extract at ⅓ the amount of bourbon)
 
Toasted pumpkin seeds or pine nuts Toasted pumpkin seeds or pine nuts
Minced parsley for garnish (optional) Minced parsley for garnish (optional)

Risotto: subheading: Risotto:
Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
Heat broth in a saucepan over low heat. Keep warm.
Add 2 tablespoons butter to the same skillet over medium-low heat. Add onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute.
Reduce heat to low. In 1-cup increments, begin adding broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt, pepper along the way.
**Start cooking the chicken and toast the nuts/seeds**
Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of "bite" left to it.
When the rice is tender, add in the cooked squash and turmeric and stir it in gently. Add the cream and Parmesan shavings and stir until it's just combined. Taste and add more salt and pepper as needed.
Chicken: subheading: Chicken:
Pour enough maple syrup into a frying pan over medium heat to generously coat the bottom, and stir in bourbon.
Generously season both sides of the chicken breasts with salt and pepper.
When syrup is hot, place the chicken breasts in the pan. Don’t move the chicken around, because a nice golden-brown crust is forming.
After about six to seven minutes, flip the chicken over. (If the chicken sticks to the pan, it’s not ready to be flipped yet. Wait about one more minute and then it should release, but don’t force it.) Cook the second side for about six to seven minutes.
Check the thickest part of the breasts with the meat thermometer-the chicken is ready when the temperature has reached 160 to 165 degrees Fahrenheit. If you don’t have a meat thermometer, you can poke one of the breasts with a knife; if the juices run clear, the chicken is ready. If it’s not ready, cook it one more minute on each side. (Larger breasts-for example, 10 ounces apiece-may take up to eight minutes per side.)
Remove the chicken to a plate or cutting board, tent it with foil, and let it rest for five minutes before serving. Place chicken on top of risotto on plates, sprinkle minced parsley and pumpkin seeds over the top and serve immediately.

Risotto recipe by The Pioneer Woman. thepioneerwoman.com/cooking/butternut-squash-risotto/  Risotto recipe by The Pioneer Woman. thepioneerwoman.com/cooking/butternut-squash-risotto/
Chicken recipe is adapted from Chowhound: www.chowhound.com/food-news/55474/the-basics-how-to-make-...  Chicken recipe is adapted from Chowhound: www.chowhound.com/food-news/55474/the-basics-how-to-make-...