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.
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.
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
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.
Add the stock, salt and pepper, then cook 10 min/100°C/ /speed 1.
Add the chicken and heat for 5 min/100°C/reverse/speed .
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.