Kiki with Aggie's video: Squash and Pea Risotto with Pan Seared Chicken in Brown Butter Sauce

Hope you enjoyed the video Directions of this amazing dish is below! Ingredients: • 1 quart low-sodium vegetable broth • 2 skinless, boneless chicken breast halves butterflied and cut in halves again • Coarse salt and freshly ground pepper • 1 tsp onion salt • 1 tsp paprika • 5 tablespoons unsalted butter • 1 medium yellow squash, cut into cubes • 1 medium white onion, finely chopped • 1 1/4 cups Arborio rice • 1/2 cup dry white wine • ½ cup of spring peas (sweet peas) • 2 ounces grated Parmigiano-Reggiano cheese or parmesan (packed 1/2 cup), plus more for serving Directions: Combine broth and 3 cups water in a saucepan; bring to a simmer over medium heat. While that is simmering, season chicken with salt, pepper, onion salt, and paprika. In pan heat EVOO and butter. Add chicken to pan and cook until golden brown. Transfer to plate. Add more butter and vegetable stock. Season with salt and pepper. Optional add soy sauce for browning. In another pan, add EVOO and 1 tablespoon butter in skillet. Add onions; season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add rice and cook, stirring a few times, until translucent and nutty (toasted). Add wine to skillet and boil, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time. Do this about 3 – 5 times, or until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Add squash. Continue cooking and stirring constantly until rice is al dente and squash is tender, 4 to 5 minutes. Remove from heat. Grate parmesan cheese into rice. Add peas at the very end. Stir until everything is creamy. Season with salt and pepper. Serve immediately topped with more cheese. Hope you enjoy! Follow @comeeatwithaggie on Instagram