By Good Housekeeping

A hands-off baked chicken and butternut risotto recipe for when you don't fancy stirring for ages

Ingredients

4 servings

2 Tbspolive oil

sage

Small, leaves picked, 8 small leaves reserved, the rest finely sliced

1onion

diced

350gchicken breast

cut into bitesize pieces

1garlic clove

crushed

0.5butternut squash

peeled and cut into 2cm cubes

400grisotto rice

1 Lchicken stock

hot

75gParmesan finely grated

Instructions