Best 4 Chestnut Risotto With Butternut Squash Recipes

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Indulge in the symphony of flavors with our exquisite Chestnut Risotto with Butternut Squash, a culinary masterpiece that combines the earthy sweetness of chestnuts with the velvety texture of butternut squash. Immerse yourself in a tapestry of textures, from the tender bite of roasted chestnuts to the creamy embrace of risotto rice, all harmoniously blended with the subtle tang of goat cheese. This enticing dish is not only a feast for the palate but also a visual delight, adorned with vibrant sage leaves and roasted squash blossoms.

In addition to the Chestnut Risotto with Butternut Squash, our article offers a delectable collection of recipes that celebrate the versatility of these autumnal ingredients. Embark on a culinary journey with our Butternut Squash and Leek Soup, a comforting and creamy delight that showcases the natural sweetness of butternut squash. For a hearty and satisfying main course, try our Roasted Butternut Squash and Chickpea Salad, a vibrant blend of roasted vegetables, chickpeas, and a tangy dressing. And for a sweet treat, indulge in our Butternut Squash Pie, a classic dessert that combines the rich flavors of butternut squash with a flaky, buttery crust.

Check out the recipes below so you can choose the best recipe for yourself!

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

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

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

BUTTERNUT SQUASH RISOTTO



Butternut Squash Risotto image

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

Provided by Andrea Longo Policella

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
  • Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
  • Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g

BUTTERNUT SQUASH AND MUSHROOM RISOTTO



Butternut Squash and Mushroom Risotto image

A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key. The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.

Provided by ewolodzko

Categories     One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 15

vegetable oil or canola oil
2 cups butternut squash, in 1/2 inch cubes
1 1/2 cups shiitake mushrooms, chopped small
1 tablespoon butter
1 tablespoon thyme
salt
pepper
olive oil
1 cup shallot, finely chopped
1/4 cup parsley, chopped (plus extra for garnish)
2 cups arborio rice
1 cup Chardonnay wine
4 cups chicken broth
2 tablespoons butter
1/8 cup romano cheese, finely grated

Steps:

  • Steps #2 through #6 are for the Veggies.
  • In a medium-large skillet, heat a thin film of oil on medium-high heat.
  • Add mushrooms. Sauté until oil absorbed (about 1 minute).
  • Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
  • Add squash, thyme, salt, pepper, and stir. Sauté until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
  • Add to risotto in step #14 below.
  • Steps #8 through #16 are for the Risotto.
  • Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
  • In a large saucepan, sauté shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.
  • Add rice to pan. Stir to coat, adding a tad more oil if necessary. Sauté until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
  • Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
  • Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
  • You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).
  • When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
  • When rice is done, turn off heat. Stir in butter and cheese.
  • Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.

Nutrition Facts : Calories 1221.9, Fat 25.2, SaturatedFat 14.5, Cholesterol 60.5, Sodium 1846.5, Carbohydrate 194.1, Fiber 8.7, Sugar 5.8, Protein 31.1

ROASTED SQUASH, PANCETTA & CHESTNUT RISOTTO



Roasted squash, pancetta & chestnut risotto image

Upping the veg and swapping rice for pearl barley makes a hearty winter warmer that's full of flavour and healthy too. Scatter with Parmesan and enjoy!

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Supper

Time 50m

Number Of Ingredients 11

1 large butternut squash (about 1.5kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles
1 ½ tbsp olive oil
1 tsp chilli flakes
100g cooked chestnuts , quartered
½ small pack sage , leaves picked
8 slices pancetta
2 banana shallots , finely chopped
2 garlic cloves , finely chopped
200g pearl barley
850ml low-sodium vegetable stock (we used bouillon)
parmesan , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet. Return to the oven for 8-10 mins until the pancetta and sage are crisp. Remove from the oven and set aside. When cool, tear the pancetta and sage leaves into pieces.
  • Heat the remaining oil in a sauté pan over a low heat. Add the shallots and cook for 8 mins until softened but not coloured. Add the garlic and cook for 1 min. Tip in the pearl barley, toast for a minute, then pour in the stock.
  • Working in small amounts, add the stock to the pan and cook, stirring over a medium heat until all the liquid is absorbed by the barley - about 20 mins. When there is only a little liquid left, stir in the roasted ingredients to warm through. Season to taste. Serve with Parmesan.

Nutrition Facts : Calories 418 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

Tips for Making Chestnut Risotto with Butternut Squash:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make all the difference in the final dish. Look for chestnuts that are plump and shiny, and butternut squash that is deep orange in color and feels heavy for its size.
  • Toast the rice before cooking. This will help to develop its flavor and prevent it from becoming mushy.
  • Use a good quality broth. The broth is the foundation of the risotto, so it's important to use a good one. Look for a broth that is made with real vegetables and herbs, and avoid broths that are high in sodium.
  • Cook the risotto slowly and patiently. Risotto takes time to cook properly, so don't rush the process. Stir the risotto frequently and add the broth in small increments, allowing the rice to absorb the liquid before adding more.
  • Add the chestnuts and butternut squash towards the end of cooking. This will help to prevent them from becoming overcooked.
  • Season the risotto to taste. Add salt and pepper to taste, as well as any other herbs or spices that you like.
  • Serve the risotto immediately. Risotto is best served hot, so don't let it sit for too long before serving.

Conclusion:

Chestnut risotto with butternut squash is a delicious and festive dish that is perfect for a special occasion. It is a relatively easy dish to make, but it does require some time and patience. If you follow the tips above, you will be sure to make a delicious and memorable risotto.

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