Indulge in the cozy flavors of this chestnut risotto, where creamy Arborio rice pairs beautifully with sweet, roasted butternut squash and rich, nutty chestnuts. A sprinkle of Parmesan ties it all together, making it the perfect comforting dish for a chilly evening when you need something hearty and satisfying.
INGREDIENTS
INSTRUCTIONS
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1
Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. -
2
Cook the Rice:
Add the Arborio rice to the pan and stir to coat the grains with the oil and butter. Cook for 2-3 minutes until the rice is lightly toasted. If using, pour in the white wine and stir until it is absorbed. -
3
Add the Broth:
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until each addition is absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes. -
4
Add Chestnuts and Squash:
When the rice is nearly done, gently fold in the roasted butternut squash and chopped chestnuts. Cook for another 2-3 minutes to heat through. -
5
Finish the Risotto:
Stir in the Parmesan cheese (if using) and season with salt and pepper to taste. Remove from heat. -
6
Serve:
Garnish with fresh sage or thyme if desired and serve warm.
