Risotto

Here's an update to my earlier "Food for Thought" post. The picture above is shot of the risotto I talked about - almost finished. It has butternut squash instead of mushrooms. It was yummy. The chicken I've been using in this recipe is from the frozen section of Trader Joes - I think it's just called 'roasted chicken'. You defrost it in the microwave, cut it up into small pieces and add it with the last cup of broth to heat it up. The squash is a great addition to anything. I take a butternut squash, split it long wise, spread olive oil on the cut parts (facing up), salt and pepper, and back for 40 minutes at 375 degrees. easy. Then I let it cool in the fridge, and later peel it and cut it into bite size pieces. I just keep it in a tupperware until I need it. I added half of a single squash to this risotto. The rest I actually ate cold as a side to a sandwich for lunch with some more salt and pepper on it. Yum!