Butternut Squash Risotto and Chicken with Balsamic Drizzle

What is the fastest way to turn an everyday meal into a fabulous gourmet masterpiece? Balsamic Drizzle… It is absolutely delicious and looks super fancy. If you are wanting to impress someone, then this meal is for you!

Butternut Squash Risotto and Chicken with Balsalmic Glaze

Butternut Squash Risotto and Chicken with Balsamic Glaze

I know that there are many tasty gluten free pastas, but when I want pasta I usually make risotto. (By the way, I know risotto is not pasta, I just think it tastes like pasta.) It doesn’t feel like it is gluten free or dairy free at all! It creates its own creamy sauce that makes you think it has dairy in it. Of course, you could add parmesan at the end but it is not necessary.

This recipe got a double thumbs up from the critic!

Butternut Squash Risotto and Chicken with Balsamic Drizzle

1 butternut squash

1 1/2 cups of risotto (arborio rice)

1 cup onion

1 clove garlic minced

1 quart of chicken stock

3/4 cup balsamic vinegar



4 chicken breasts

1/4 cup of honey

Cube butternut squash and place on baking sheet, coat with olive oil and salt and pepper. Bake in 400 degree oven for twenty to thirty minutes or until soft.

While squash is cooking in the oven, heat up quart of chicken stock in a saucepan over medium heat. Keep chicken stock next to a big skillet for easy access (you will be adding the stock periodically to the rice mixture). Saute onion and garlic in olive oil until soft in the big skillet. Add rice to the skillet and toast rice for a few minutes. Deglaze pan with 1/4 cup of balsamic vinegar. Let balsamic vinegar become absorbed by the rice. Then add 1/2 cup chicken broth and stir. Again wait for the rice to absorb all of the liquid and start again. You don’t have to stir the rice every minute, but keep an eye on it so it does not stick to the pan. Continue adding all of the chicken broth until the rice is done and still has a little bit of a bite to it. At the end, stir in the butternut squash. Salt and pepper the risotto to taste.


While the rice is cooking, pour 1/2 cup of balsamic vinegar and 1/4 cup of honey into a saucepan and bring to a simmer. Simmer until mixture thickens and coats the back of a spoon. At the same time, sprinkle chicken with salt and pepper and saute in olive oil until cooked all the way through.


Spoon risotto on plate. Slice chicken in 1/2 inch pieces and fan out on the plate. Drizzle balsamic glaze all over the chicken and around the plate. Wait for everyone to be impressed!!!


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