Chestnut & butternut risotto

Chestnut & butternut risotto

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
521
protein
13g
carbs
95g
fat
13g
saturates
5g
fibre
7g
sugar
12g
salt
0.87g

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

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Method

  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.
  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.
  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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Comments

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gfmcmillan's picture
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Sorry, but we really didn't like this recipe. The butternut although chopped small, was a bit crunchy, not that lovely soft texture from roasting. It all tasted rather bland and it needed something to lift it. Very unusually, for our house, I threw away the leftovers as I just didn't want to eat it again.

laura_dickson's picture
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I made this last week and it was delicious - added a whole packet of chestnuts (200gms) and a 350grm butternut squash. Recipe made enough to have two large portions each, then reheated the leftovers (another 2 portions) with some butter and a little water to soften up the rice again. Would definitely make this again!

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