Chestnut & butternut risotto

Chestnut & butternut risotto

  • Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal521
fat13g
saturates5g
carbs95g
sugars12g
fibre7g
protein13g
low insalt0.87g
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Ingredients

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.

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    Overall rating

    Rating: 3 out of 5.2 ratings
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