Lift the Cooking Chef head and fit the heat shield.
Fit the Whisk Tool to the machine.

Attach the Cooking Chef bowl to the machine.
Add the goat cheese and milk into the Cooking Chef bowl, fit the splash guard.
Mix on speed 4 for 2 minutes until lightly whipped.
Transfer the whipped cheese into a small bowl.
Refrigerate until needed.

Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.
Attach the Cooking Chef bowl to the machine.
Add 4 Tbsp olive oil into the Cooking Chef bowl, fit the splashguard.
Heat at 180ºC on speed off for 1 minutes until hot.
Add half of the sage leaves into the Cooking Chef bowl.
Cook at 180ºC on speed Stir 3 for 3 minutes until crispy.
Using a slotted spoon, transfer the sage leaves to a paper towel and let drain.
Add the remaining sage leaves into the Cooking Chef bowl.
Cook at 180ºC on speed Stir 3 for 3 minutes until crispy.
Using a slotted spoon, transfer the sage leaves to a paper towel and let drain.

Clean the Cooking Chef bowl and fit the Stir Tool.
Attach the Cooking Chef bowl to the machine.
Add 500 g butternut squash and water into the Cooking Chef bowl.
Reserve the rest of the butternut squash for later.
Cook at 120ºC on speed Stir 3 for 7 minutes until cooked through.
Remove the Cooking Chef bowl from the machine and let cool for 5 minutes.

Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Transfer content of the Cooking Chef bowl into Food Processor bowl.
Add the butter, salt and pepper into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Blend until puree.
Transfer the mixture into a medium bowl and set aside.
Remove the attachment from the machine.

Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.
Attach the Cooking Chef bowl to the machine.
Add 1 Tbsp olive oil into the Cooking Chef bowl, fit the splashguard.
Heat at 120ºC on speed off for 1 minute until hot.

Add the onion and garlic into the Cooking Chef bowl.
Cook at 120ºC on speed Stir 2 for 5 minutes until translucent.

Add the risotto rice into the Cooking Chef bowl.
Cook at 120ºC on speed Stir 1 for 1 minutes until combined.

Add the wine into the Cooking Chef bowl.
Cook at 105ºC on speed Stir 2 for 3 minutes until the wine has been absorbed.

Transfer the butternut squash puree into the Cooking Chef bowl.
Add the vegetable stock into the Cooking Chef bowl.
Cook at 100ºC on speed Stir 3 for 25 minutes until reduced.

Add shredded chard, parmesan and butter into the Cooking Chef bowl.
Mix on speed Stir 1 for 1 minute until combined.

Add the 200 g reserved cubed butternut squash into a large frying pan.
Drizzle with olive oil.
Sauté over a medium-high heat until the butternut squash cubes are caramelised.

To Finish
Divide the risotto between the serving bowls.
Top with the whipped goat cheese, caramelised butternut squash cubes, red chilli and fried sage leaves.

Serve
Serve hot.