Chestnuts give a Christmas flavour to this rich risotto.
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
- 300g butternut squash, peeled and diced
- 50g chestnuts, chopped
- 50g butter or 2 tablespoon olive oil
- 50g onions
- 2 cloves garlic
- 100g risotto rice
- 100ml white wine
- 350ml vegetable or chicken stock, warmed50g Parmesan
Place butternut squash and chestnuts into a pan with half the butter or olive oil and sauté until soft. Purée in a food processor and set aside.
In the remaining butter or olive oil, sauté the onions and garlic for 5 minutes. Add the risotto rice, stir and sauté for another 3 minutes.
Now add the white wine and heat gently until it has been absorbed by the rice.
Add the stock a ladleful at a time; waiting until it has been absorbed by the rice before adding the next amount.
When the rice is soft and most of the stock has been absorbed, add the puréed squash and chestnuts and stir through.
Continue cooking for a few minutes, season to taste and add the Parmesan before serving.