Chestnut & butternut risotto

Chestnut & butternut risotto

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
This comforting Italian rice supper is a great way to use up leftover chestnuts

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal521
  • fat13g
  • saturates5g
  • carbs95g
  • sugars12g
  • fibre7g
  • protein13g
  • salt0.87g
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Ingredients

  • 1-2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, chopped
  • 500g butternut squash, diced
  • 1 tbsp chopped sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 350g carnaroli or other risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1l hot vegetable stock
  • 100g cooked chestnut, chopped

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • large knob butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 tbsp freshly grated Parmesan or vegetarian alternative, plus extra to serve

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments (2)

gfmcmillan's picture
0

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
5

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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