CHESTNUT & BUTTERNUT RISOTTO

Chestnut & butternut risotto image

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

Provided by Silvana Franco

Time 40m

Number Of Ingredients 11

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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 chestnut , chopped
large knob butter
4 tbsp chopped parsley
4 tbsp freshly grated parmesan or vegetarian alternative, plus extra to serve

Steps:

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.

Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium