Chestnut And Butternut Squash Risotto

This wholesome and delicious risotto is also low fat and low salt and perfect for the end of the home working day.

On seeing this recipe arrive in iHubbub land I was thrilled as butternut is a lovely veg. Granted, not the easiest to peel and chop, but you can roast it, grill it, stew it and do what you want with it.

The pungent, slightly bitter flavour of sage complements the sweet nuttiness of the squash and chestnut perfectly. Our good friend Lorraine gave us a clipping of sage a few years back and now we have ample sage and purple sage growing in various parts of our garden - just from one cutting!

sage, chestnut and butternut squash risotto recipe

 
Prep time: 10 minutes

Cook time: 30 minutes

Serves 4

  • 1 tbsp olive oil
  • 20g chopped fresh sage + 4 large whole leaves, from a pot of
  • living sage
  • 1 onion, chopped (180g)
  • 500g butternut squash, diced
  • 300g risotto rice
  • 75ml white wine
  • 350ml vegetable stock
  • 200g pack whole chestnuts
  • 50g Parmesan, grated

Heat the oil in a large frying pan and fry the whole sage leaves for 1 minute until crispy, drain on kitchen paper and reserve. Add the onion, squash and chopped sage and fry for 5 minutes.
Add the rice and cook for a further minute.

Add the wine and reduce by half, stir in the stock gradually, keeping the pan covered and cook
very gently for 25 minutes. Add the chestnuts 5 minutes before the end of cooking.

Stir in the parmesan and season to taste. Serve garnished with the fried sage leaves.

Hint and Tip

For a tangy twist replace the parmesan with some grated blue Cheshire Cheese.