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. Discard the bones. Strain the broth through a sieve. You will need 1.25 litres (5 cups) of broth. If necessary, add water. Set aside.


  1. In a saucepan, soften the onion in the oil. Season with salt and pepper. Add the rice and stir to coat with the oil. Add the squash and hot chicken broth, about 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed between each addition.
  2. After about 20 minutes, the rice should be al dente. Add the reserved chicken and the cheese. Stir until the cheese has melted. Adjust the seasoning.


If you want to cook a whole chicken, the principle is the same. The cooking time will be 15 to 30 minutes longer, depending on its size.


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

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