Name: Chestnut & butternut risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
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 chestnut chopped; large knob butter; 4 tbsp chopped parsley; 4 tbsp freshly grated parmesan or vegetarian alternative, plus extra to serve

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Chestnut & butternut risotto

Chestnut & butternut risotto

Silvana Franco

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.8 out of 5.4 ratingsRate

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This comforting Italian rice supper is a great way to use up leftover chestnuts

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 chestnut

chopped
large knob butter
4 tbsp chopped parsley
4 tbsp freshly grated parmesan

or vegetarian alternative, plus extra to serve

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Nutrition: per serving

kcal521
fat13g
saturates5g
carbs95g
sugars12g
fibre7g
protein13g
salt0.87g

low

Method

step 1

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.
step 2

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.
step 3

Stir in the butter, parsley and Parmesan. Divide risotto between bowls, scatter with extra Parmesan, season and serve.

Recipe from Good Food magazine, December 2011

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A star rating of 3.8 out of 5.4 ratings

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