butternut squash risotto with chicken

for the squash mixture:

4 tbsp butter
1 lb butternut squash, peeled and grated
1/2 large onion, chopped
3 oz Swiss cheese, grated
1 tsp chopped parsley
1 tsp chopped chives

for the risotto mixture:

2 tbs olive oil
1/2 large onion, chopped
1/2 cup risotto rice (also called Arborio Rice)
1/2 cup white wine
1 1/2 cups chicken stock

for the chicken:

4 tbsp butter
1 1/2 lb boneless chicken breasts
1/4 cup maple syrup
2-3 tbsp dried cranberries
1/2 cup chicken stock

Squash Mixture: Prep your squash mixture ingredients.

Melt the butter in a skillet and saute the squash and the onion until translucent.

Stir in the cheese, parsley, and chives. Set aside.

Risotto Mixture: Heat two tablespoons of olive oil in a saucepan over medium heat. Saute the remaining onion. Add the rice and wine, stirring constantly. Reduce  slightly. Add one and a half cups of the chicken stock, a half cup at a time, stirring until absorbed.

The rice is done when still slightly crunchy.

Combine the risotto and squash mixtures.

Chicken: Fry the chicken breasts in 4 tablespoons of butter until browned and almost cooked through. Add the maple syrup, cranberries, and 1/2 cup of chicken stock. Cook for a few minutes over low heat until the sauce is slightly reduced and the chicken is fully cooked.

Serve the chicken over the squash risotto and ladle with sauce.