Chestnut and butternut risotto

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

Method

  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.

  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.

  3. Stir in the butter, parsley and Parmesan. Divide risotto between bowls, scatter with extra Parmesan, season and serve.



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