Chestnut Squash Risotto
This elegant yet earthy risotto serves six as a main course or eight as an appetizer. Add a sprinkle of truffle oil or Parmesan cheese for flair.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 369 |
| pro | 10 g |
| total fat | 10 g |
| sat. fat | 4 g |
| carb | 60 g |
| fibre | 4 g |
| chol | 13 mg |
| sodium | 554 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 11% |
| vit A | 73% |
| vit C | 37% |
| folate | 16% |
-
3 cups (750 mL) sodium-reduced chicken stock or vegetable stock
1 butternut squash (about 1 lb/500 g)
2 tbsp (25 mL) extra-virgin olive oil
1 onion, chopped
1 clove garlic, minced
1 tbsp (15 mL) chopped fresh sage (or 1 tsp/5 mL dried)
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) arborio rice
1/2 cup (125 mL) white wine, sodium-reduced chicken stock or vegetable stock
1-1/4 cups (300 mL) prepared chestnuts, quartered
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) butter
Preparation:
In saucepan, cover and bring stock and 2 cups (500 mL) water to simmer over medium heat; reduce heat to low and keep warm.
Meanwhile, peel and cube squash to make 4 cups (1 L).
In large shallow saucepan, heat oil over medium-high heat; fry squash, onion, garlic, sage, salt and pepper, stirring often, until onion is light golden, about 12 minutes.
Stir in rice until well coated, about 3 minutes. Stir in wine; cook, stirring constantly, until liquid is absorbed. Stir in chestnuts and 1 cup (250 mL) of the warm stock mixture; simmer until stock is absorbed. Continue adding stock mixture, 1 cup (250 mL) at a time and stirring constantly, until all liquid is absorbed and rice is creamy and tender, about 20 minutes total.
Stir in cheese, parsley and butter; cook, stirring, until creamy but still fluid, about 2 minutes.
Meanwhile, peel and cube squash to make 4 cups (1 L).
In large shallow saucepan, heat oil over medium-high heat; fry squash, onion, garlic, sage, salt and pepper, stirring often, until onion is light golden, about 12 minutes.
Stir in rice until well coated, about 3 minutes. Stir in wine; cook, stirring constantly, until liquid is absorbed. Stir in chestnuts and 1 cup (250 mL) of the warm stock mixture; simmer until stock is absorbed. Continue adding stock mixture, 1 cup (250 mL) at a time and stirring constantly, until all liquid is absorbed and rice is creamy and tender, about 20 minutes total.
Stir in cheese, parsley and butter; cook, stirring, until creamy but still fluid, about 2 minutes.
Source
Canadian Living Magazine: December 2006
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