Chicken and Butternut Squash Risotto | RICARDO
This autumnal risotto with chicken and squash is a comfort food staple.
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Stove
- Measuring cup
- Wooden spoon
- Fork
- Chef's knife
- Cutting board
Ingredients
- 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
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