This recipe includes butternut squash (which is in season) and zucchini for a creamy, tasty tasty risotto. Each serving is approximately 400 calories, but it is extremely filling and rich in proteins thanks to the chicken breast.

Ingredients (2 servings)

• 1 large zucchini
• 1 cup of pureed butternut squash (you can get it at Trader Joe’s already pureed in a tin can for the rest of the season)
• 150 g arborio rice
• 1 chicken breast (4 oz)
• 1 packet of saffron (optional)
• chicken broth (approx. 3 cups)
• 1/2 tbsp olive oil
• all you have for a soffritto: clove of garlic, diced onion, carrots, celery, yellow pepper will taste great

Preparation

• In a saucepan, pour the 1/2 tbsp of olive oil on medium heat. Once hot, pour in the garlic, onion and the rest of the soffritto ingredients. Cook until the onion is transparent.
• Pour the rice on the soffritto, and let it cook and mix with the soffritto for 3/4 minutes.
• Put in the zucchini, the squash puree and the chicken broth. Only pour enough chicken broth to cover the rice; add more as it reduces and the risotto starts becoming dry. You will have to stir constantly and pay attention that the risotto does not burn at the bottom — keep adding in broth as needed. Cook until the risotto is creamy.
• In the meantime, dice the chicken and toss them on high heat in a skillet (use a quick Pam spray). You can use a bit of chicken broth mixed with saffron to give a sweet flavor to the chicken. Stir the skillet until the chicken is just cooked throughout.
• Mix the chicken into the risotto and let it sit, covered, for 10 minutes. Adjust with salt and pepper as needed; you can add a tbsp of parmigiano to enhance the flavor for about 50 more calories. Serve!

Sorry for the bad quality picture!