Chicken and Butternut Squash Risotto
Chicken and Butternut Squash Risotto
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  • 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
  • Preparation
  • 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. 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.
  • Description
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