RISOTTO WITH CHICKEN, BROCCOLI, BUTTERNUT AND TOASTED ALMONDS

Preparation Method :

• Melt half the butter in a large pan, then add onion, butternut squash, chicken and broccoli and cook until all the vegetables are softened, but make sure the onion is not browned.
• Add rice and mix it with all the other ingredients, stir until it is really hot and crackling.
• Add wine and stir for about 2 minutes until the alcohol has evaporated and the liquid has been absorbed.
• Next, start to add the stock, begin with 3 ladlefuls. Stir and simmer until most of the stock has been absorbed.
• Lower the heat, then continue to add the stock 2 ladlefuls at a time, stir constantly and make sure the rice absorbs the liquid slowly.
• When the rice is tender but firm to the bite, take the pan off the heat and stir in the remaining butter and the almonds.
• Season to taste and stir in the Parmigiano Reggiano. Cover and leave to rest for 5 minutes. Serve on a warmed platter with extra grated cheese offered separately.