1 lb Butternut squash
1 lg Onion, chopped
3 oz Swiss cheese, grated
1 t Chopped parsley
1 t Chopped chives
1/2 c Butter
2 tb Olive oil
1/2 c Risotto rice
1/2 c White wine
2 c Chicken stock
1 1/2 lb Chicken breast, boneless,
-skinless, quartered 1/4 c Maple syrup
1/8 c Dried cranberries
Peel and grate the butternut squash. Melt half the butter in a skillet and saute the squash and half the onion together until translucent. Stir in the cheese, parsley, and chives. Set aside. Heat the olive oil in a saucepan over medium heat. Saute the remaining onion. Add the rice and wine, stirring constantly. Reduce. Add one and a half cups of the chicken stock, one-half cup at a time, stirring until absorbed. The rice is done when still slightly crunchy. Combine with the squash mixture. Fry the chicken breasts in the remaining butter a few minutes on each side. Add the maples syrup, cranberries, and remaining chicken stock. Cook for a few minutes over low heat, or until the sauce is slightly reduced. Serve over the squash risotto. At the Casino of Montreal, chef Jean Pierre Curtat mixes typical Quebec ingredients like dried cranberries and maple syrup to main-course dishes. In this recipe, I’ve substituted chicken breast for veal sweetbreads. Source: Americas, September, 1995