Chestnut & Butternut Risotto
This comforting butternut squash and chestnut risotto is a deliciously hearty dish that is perfect for cozy evenings. The creamy texture of the risotto combined with the flavors of sage and Parmesan will warm you up from the inside out. With each bite, you'll savor the tender butternut squash, nutty chestnuts, and aromatic garlic and onion. This dish is a wonderful way to enjoy the rich and comforting flavors of autumn in a simple, satisfying meal.
— Constant Cookbook
Ingredients
- 1-2 tbsp olive oil
- 1 large onion , chopped
- 2 garlic cloves , chopped
- 500g butternut squash , diced
- 1 tbsp chopped sage
- 350g carnaroli or other risotto rice
- 1l hot vegetable stock
- 100g cooked chestnuts , chopped
- large knob butter
- 4 tbsp chopped parsley
- 4 tbsp freshly grated Parmesan or vegetarian alternative, plus extra to serve
Instructions
- Heat the oil in a large pan. Add the onion and garlic, and cook for 5 mins. Add the squash, sage and rice, and cook for a further 2 mins.
- Pour in the stock and cook, stirring regularly, for 15 mins. Add the chestnuts and cook for a further 5 mins or until the rice is tender and the stock has been absorbed.
- Stir in the butter, parsley and Parmesan. Divide risotto between bowls, scatter with extra Parmesan, season and serve.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 521 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 95 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.87 milligram of sodium
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