How To Make Chestnut & butternut risotto
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Serves:
Ingredients
- 1 cup butternut squash, peeled and diced
- 1 cup chestnuts, peeled and chopped
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C). Place the diced butternut squash and chopped chestnuts on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20 minutes or until slightly golden and tender.
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In a large saucepan, heat some olive oil over medium heat. Add the onion and garlic and sauté until translucent.
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Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for a few minutes until slightly toasted.
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Pour in the white wine and cook until it is absorbed by the rice.
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Begin adding the vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is cooked al dente, about 20-25 minutes.
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Stir in the roasted butternut squash and chestnuts. Cook for another 2-3 minutes to heat through.
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Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
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Serve the risotto hot, garnished with chopped fresh parsley.
Nutrition
- Calories : 370kcal
- Total Fat : 7g
- Saturated Fat : 2g
- Cholesterol : 5mg
- Sodium : 920mg
- Total Carbohydrates : 67g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 8g
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