Chestnut Squash Risotto
22 people added this to their Recipe Box
This recipe makes 6 servings
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 |
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.
Ingredients
- 3 cups sodium-reduced chicken stock
- 1 butternut squash
- 2 tbsp extra-virgin olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tbsp chopped fresh sage
- 1/4 tsp each salt and pepper
- 1-1/2 cups arborio rice
- 1/2 cup white wine, sodium-reduced chicken stock or vegetable stock
- 1-1/4 cups prepared chestnuts, quartered
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp 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
- Keywords : Main Course; Boil; Squash; Nuts; Rice;
Related content
-
Roasted Squash Pasta
My inspiration for this recipe was from my two year old son who just happens to love butternut...
-
-
Penne with Squash and Black Beans
A cheesy, veggie-filled pasta dish that's sure to please. Go ahead and make extra, it's just as...
-
Simply Spaghetti Sauce
This vegetable-dense sauce comes together in minutes with the help of a blend of frozen chopped...
