CHICKEN AND BUTTERNUT SQUASH RISOTTO

INGREDIENTS: 2 tablespoons olive oil 1 1/4 cups uncooked short-grain Arborio rice 3 pouches Green Giant Veggie Blend-Ins 100% butternut squash purée

3 cups Progresso chicken broth (from 32-oz carton) 3 large boneless skinless chicken breasts 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh cilantro

INSTRUCTIONS: In 3-quart saucepan, heat oil over medium heat. Add rice; stir to coat rice with oil. Add squash purée; stir to combine. Carefully stir in broth making sure to mix all ingredients well. Heat to a simmer.

Cut each chicken breast in half at an angle. Place chicken in risotto mixture; gently press chicken down making each one snug in the saucepan.

Reduce heat to low; cover and simmer about 25 minutes depending on thickness of chicken or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Just before serving, sprinkle cheese and cilantro over top. Serve into individual bowls.

ENJOY!!!🍛