50g of pine nuts
40g of Parmesan cheese, cut in pieces (2 cm)
20g of fresh parsley
60g of onion, halved
300g of butternut squash, peeled, cut in pieces (2 cm)
20g of olive oil
150g of dry white wine
250g of risotto rice
10 -12 fresh sage leaves
600g of chicken stock
1 ½ tsp of fine sea salt
¼ tsp of ground black pepper, or more to taste
200g of cooked chicken meat, cut in pieces (2 cm)
20g of unsalted butter
Step 1Place the pine nuts in a mixing bowl and toast for 5 min/Varoma/ reverse/ speed spoon. Transfer to a bowl and set aside to cool.
Step 2Place the Parmesan and parsley in a mixing bowl then chop for 10 sec/speed 10. Transfer to the bowl with the toasted pine nuts and set aside.
Step 3Place the onion, butternut squash and oil in a mixing bowl then chop for 10 sec/speed 4.5. Scrape down the sides of mixing bowl with a spatula, then sauté for 4
Step 4Add the wine, followed by the rice and sage leaves then, without a measuring cup, cook for 2 min/120°C/ /speed 1. Scrape the base of a mixing bowl with a spatula
to loosen the rice.
Step 5Add the stock, salt and pepper, then cook 10 min/100°C/ /speed 1.
Step 6Add the chicken and heat for 5 min/100°C/reverse/speed .
Step 7Add the reserved parsley-Parmesan mixture and butter, then stir in with a spatula. Taste the risotto and adjust the seasoning if desired, then leave to rest for 2 minutes. Serve immediately with the toasted pine nuts scattered over the top.