Chicken and Butternut Squash Risotto
Chicken and Butternut Squash Risotto
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Chicken and Butternut Squash Risotto

30 MIN
1 H 15 MIN






  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.
  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.


  1. In a saucepan over medium heat,, soften the onion in the oil. Season with salt and pepper. Add the rice and cook for 1 minute, stirring to coat well with the oil. Add the squash and hot chicken broth, about 250 ml (1 cup) at a time, stirring frequently until the liquid is almost completely absorbed between each addition. Cook for 18 to 22 minutes or until the rice is al dente, stirring frequently until the liquid is almost completely absorbed between each addition of broth.
  2. Add the cheese and reserved chicken. Stir until the cheese has melted. Adjust the seasoning.


  1. We used Percorino cheese instead of cheddar. It was a very nice meal.

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