Autumn Risotto with Butternut Squash and Chestnuts

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.

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.

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!