Chicken and Butternut Squash Risotto

Broth

• 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

Risotto

• 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