Nutrition Facts
6 servings
6
Autumn Risotto with Butternut Squash and Chestnuts
Here is a risotto with autumnal flavors, a delight!
Ingredients
300 peeled butternut squash cut into small cubes
1 olive oil
1 Onion
350 round rice or Arborio
80 grated parmesan
15 dry white wine
Salt
freshly ground pepper
2 pinches grated nutmeg
12 hot vegetable broth
30 Butter
Directions
1
Peel and slice the onion. Chop the chestnuts and set aside. Sauté the sliced onion and butternut squash cubes in olive oil in a pot. Add the rice, stirring constantly until the grains become translucent.
2
Pour the white wine, stir, and let it cook for a few minutes over low heat until the wine is absorbed by the grains of rice. Add the hot broth ladle by ladle, waiting for the rice to absorb the liquid well each time. Stir regularly.
3
To finish, at the end of cooking, add the crushed chestnuts, the butter, and the grated cheese. Season with salt and pepper, and flavor with nutmeg. Mix well. Let the risotto rest covered for 5 minutes before serving. Enjoy your meal!
Ingredients
Ingredients
300 peeled butternut squash cut into small cubes
1 olive oil
1 Onion
350 round rice or Arborio
80 grated parmesan
15 dry white wine
Salt
freshly ground pepper
2 pinches grated nutmeg
12 hot vegetable broth
30 Butter
Directions
Directions
1
Peel and slice the onion. Chop the chestnuts and set aside. Sauté the sliced onion and butternut squash cubes in olive oil in a pot. Add the rice, stirring constantly until the grains become translucent.
2
Pour the white wine, stir, and let it cook for a few minutes over low heat until the wine is absorbed by the grains of rice. Add the hot broth ladle by ladle, waiting for the rice to absorb the liquid well each time. Stir regularly.
3
To finish, at the end of cooking, add the crushed chestnuts, the butter, and the grated cheese. Season with salt and pepper, and flavor with nutmeg. Mix well. Let the risotto rest covered for 5 minutes before serving. Enjoy your meal!
Notes
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