Baked chicken and butternut risotto

Name: Baked chicken and butternut risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Mediterranean, Italian
Ingredients: 2 tbsp. olive oil; small bunch sage, leaves picked (8 small leaves reserved, the rest finely sliced); 1 onion, diced; 350 g (12oz) chicken breast, cut into bitesize pieces; 1 clove garlic, crushed; 1/2 butternut squash, peeled and cut into 2cm (¾in) cubes; 400 g (14oz) risotto rice; 1 L (1 ¾ pint) hot chicken stock; 75 g (3oz) Parmesan cheese, grated