Risotto with Chicken, Spinach, Butternut Squash and Goat Cheese

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1 large onion, chopped
4 cloves garlic, minced
4 ½ cups chicken broth
6 Tablespoons Olive Oil
1 ½ cups Arborio rice
about ¾ cup white wine
1 bag baby spinach (5oz or so)
2 cooked chicken breasts, cubed (I cook it by generously coating in garlic powder, onion powder, salt and pepper then sauteeing)
4 oz goat cheese
about 1 ½ cups steamed cubed butternut squash
ground black pepper and salt, to taste
parmesan cheese

Directions:
Heat the broth in a saucepan and keep warm on low. In a deep-sided skillet, add the olive oil and sauté the garlic and onion with a little salt until soft. Add the rice and stir for about 2 minutes. Add the wine to the rice and stir until absorbed. Begin adding stock, one cup at a time, stirring constantly. Repeat adding one cup at a time until you’ve used all of the broth and rice is tender and creamy, but still al dente. Takes about 15 minutes. Add the chicken and goat cheese, stirring till creamy. Add salt and pepper as needed. Add spinach and cook until just wilted. Add squash. Serve and top with parmesan cheese.

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