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.
Serves 4
Total Time
45 Minutes
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
Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Add the stock, salt and pepper, then cook 10 min/100°C/ /speed 1.

Step 6

Add the chicken and heat for 5 min/100°C/reverse/speed .

Step 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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