A hands off baked chicken and butternut risotto recipe for when you dont fancy stirring for ages
Ingredients
- 2 tbsp. olive oil
- Small bunch sage, leaves picked (8 small leaves reserved, the rest finely sliced)
- 1 onion, diced
- 350 g chicken breast, cut into bitesize pieces
- 1 garlic clove, crushed
- 1/2 butternut squash, peeled and cut into 2cm cubes
- 400 g risotto rice
- 1 L hot chicken stock
- 75 g Parmesan, finely grated
Instructions
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