Chestnut & butternut risotto

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• lauradickson

  07 February 2013

  lauradickson rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian

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

PER SERVING

521 kcalories, protein 13g, carbohydrate 95g, fat 13 g, saturated fat 5g, fibre 7g, sugar 12g, salt 0.87 g

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