This squash-flecked quinoa risotto is a light yet substantial accompaniment for the rich, flavourful chicken.

2 tablespoons olive oil

1 tablespoon butter

2 cups diced squash (1/2-inch dice)

1 cup chopped onion

2 teaspoons chopped garlic

1 cup washed quinoa

½ cup white wine

3 cups hot vegetable stock or water

¼ cup whipping cream

¼ cup grated Parmesan cheese

Salt and freshly ground pepper

1 teaspoon white truffle oil (optional)

Heat oil and butter in a wide pot over medium heat. Add squash and sauté for 5 minutes or until squash is browned and has just begun to soften. Add onions and garlic and sauté for 2 minutes or until softened. Add quinoa and continue to sauté for 3 minutes or until toasty.

Add wine to pot and cook until liquid has evaporated. Add stock 1 cup at a time and cook, stirring often, until quinoa is still a bit firm (about 12 minutes).

Stir in cream and Parmesan cheese and season to taste with salt and pepper. Serve hot with a small drizzle of white truffle oil. Serves 4.