Chicken and Butternut Squash Risotto
This autumnal risotto with chicken and squash is a comfort food staple.
Instructions
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1
In a saucepan, bring all the ingredients to a boil. Cover and simmer for about 45 minutes or until the chicken is cooked through.
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2
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.
This autumnal risotto with chicken and squash is a comfort food staple.
