- 1-2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- 500g butternut squash, diced
- 1 tbsp chopped sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 350g carnaroli or other 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
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- large knob butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp chopped parsley
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 is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.