Maria’s Easy chicken and squash risotto

Thermos Taste for Adventure

When I went to Italy about 10 years ago I tried real Italian risotto and this is what I came up with shortly after. Not as good as their recipe but I'm no real cook either.

Follow Maria: @yetanotherfreebiehunter

See method...
Serves 4
5 minutes to prepare and 15 minutes to cook


  1. Add boiling water from kettle to make up stock.
  2. Then fry crushed garlic, sliced onion and rice in large stock pot for about 3 minutes with oil.
  3. After that add 2 or 3 ladles of stock at the time simmering on low heat
  4. In about 10 minute add chicken, squash and celery.
  5. Simmer until rice is nearly ready and almost all liquid has been absorbed then add kale and simmer for another 3 minutes.
  6. Serve straight away. Bon appetit


  • 300 g risotto rice
  • 600 g chicken -diced
  • 200 g squash -diced
  • 100 g kale -shredded
  • 2 sticks of celery -sliced
  • 2-3 garlic cloves -crushed
  • 1 onion -cut into small pieces
  • Oil About 1 litre of chicken stock


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