Chestnut Squash Risotto Chestnut Squash Risotto

Chestnut Squash Risotto 150 Image by: Chestnut Squash Risotto 150 Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2006



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.

Nutritional facts Per serving: about

  • Sodium 554 mg
  • Protein 10 g
  • Calories 369.0
  • Total fat 10 g
  • Cholesterol 13 mg
  • Saturated fat 4 g
  • Total carbohydrate 60 g


  • Iron 11.0
  • Folate 16.0
  • Calcium 14.0
  • Vitamin A 73.0
  • Vitamin C 37.0
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Chestnut Squash Risotto