This autumnal risotto with chicken and squash is a comfort food staple.
Ингредиенты
- 6 cups (1.5 litres) water
- 2 skinless chicken legs
- 2 carrots, peeled and coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 onion, cut into wedges
- 1 bay leaf
- 1 onion, chopped
- 2 tbsp (30 ml) olive oil
- 2 cups (420 g) arborio rice
- 3 cups (420 g) butternut squash, peeled, seeds removed, and diced
- 1 cup (100 g) grated sharp cheddar cheese
Инструкция
- In a saucepan, bring all the ingredients to a boil. Cover and simmer for about 45 minutes or until the chicken is cooked through.
- Remove the chicken from the broth. Remove the bones and shred the meat. Compost or discard the bones. Strain the broth through a sieve. Compost or discard the vegetables and bay leaf. You will need 1.25 litres (5 cups) of broth. If necessary, add water. Set aside.
