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Chestnut & butternut risotto
Serves 4
Easy
Prep:
Cook:
This comforting Italian rice supper is a great way to use up leftover chestnuts
Skip to ingredients
- 1-2 tbsp olive oil
- 1 large onionchopped
- 2 garlic cloveschopped
- 500g butternut squashdiced
- 1 tbsp chopped sage
- 350g carnaroli or other risotto rice
- 1l hot vegetable stock
- 100g cooked chestnutchopped
- large knob butter
- 4 tbsp chopped parsley
- 4 tbsp freshly grated parmesanor vegetarian alternative, plus extra to serve
Nutrition: per serving
- kcal521
- fat13g
- saturates5g
- carbs95g
- sugars12g
- fibre7g
- protein13g
- salt0.87glow
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.
