Chunky Blue Cheese and Chicken Risotto

45 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

Perfect for autumn, this risotto with chicken, butternut squash and blue cheese dressing, is delicious anytime.

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  • Heat broth in medium saucepan on medium-low heat; keep warm. Heat oil in Dutch oven or large deep skillet on medium heat. Stir in onions and rosemary; cook 3 min. or until onions are softened, stirring frequently. Add squash, rice, garlic and pepper; cook 2 min., stirring frequently. Stir in wine; cook 2 min.
  • Reserve 1/2 cup broth. Stir 1 cup of the remaining broth into squash mixture; cook 3 to 5 min. or until most of the liquid is absorbed, stirring constantly. Gradually stir in remaining broth; cook 20 to 25 min. or until rice is tender, stirring frequently.
  • Add reserved broth and remaining ingredients; cook 2 to 3 min. or until rice mixture is heated through and Swiss chard is wilted, stirring constantly.


If the rice is not fully cooked at the end of the suggested cooking time, add more hot broth, 1/4 cup at a time, until rice is tender and all broth is absorbed.


Prepare using packaged cubed peeled butternut squash. Look for it in the produce section of larger supermarkets.


Substitute additional 1/2 cup chicken broth for the wine.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 430
% Daily Value
Total fat 16g
Saturated fat 1.5g
Cholesterol 40mg
Sodium 620mg
Carbohydrate 46g
Dietary fibre 4g
Sugars 2g
Protein 22g
Vitamin A 60 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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