Chicken, Butternut Squash & Toasted Pine Nut Risotto |
Many of us are looking to create less waste and ensure we get the most out of leftovers. Thankfully, this is a great recipe to use up any chicken not eaten from your Sunday roast.
Favourites 4
Total Time: 45 Minutes
Serves 4


  • 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
  • 1½ 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
  • Thermomix


  1. Place 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.
  2. Place 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.
  3. Place 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 min/120°C/speed 1.
  4. Add 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.
  5. Add the stock, salt and pepper, then cook 10 min/100°C/ /speed 1.
  6. Add the chicken and heat for 5 min/100°C/reverse/speed .
  7. Add 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.

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