Chestnut, Squash & Sage Risotto
I love risotto. It’s probably my favourite comfort food and the variations of flavour combinations are endless. Usually when I make it I throw in whatever veggies I have the fridge but keeping it simple with just one or two ingredients that really complement each other works really, really well.
My husband is very skeptical when I make him a meal without any meat, fish or meat substitute product but even he was pleasantly surprised and really enjoyed it.
- 1 onion, diced
- 2 tbsp olive oil
- 400g risotto rice
- 1 medium Coquina squash (butternut works well too)
- 1.2 l vegetable stock
- 100g cooked chestnuts (vacuum packed is fine)
- 2 tsp dried sage
- Pre heat your oven to 190 C.
- Cut your squash in half lengthways and scoop out the seeds - you only need to peel it if the skin is tough. Dice into bite size pieces and spread evenly on a baking tray. Drizzle over a little olive oil and toss to coat the squash. Place in oven for 30 minutes or until the edges are golden brown and the centres are tender.
- 10 minutes before the squash is ready, add your chopped chestnuts to the baking tray.
- Meanwhile start to make your risotto.
- Have your stock ready in a pan on a very low heat.Dice the onion and then saute in the olive oil over a low heat for about 5 minutes.
- Add the rice, stir to coat the grains with the oil and cook for a further 2-3 minutes.
- Add the sage then add one ladle of stock and stir well.
- Stir regularly until all the liquid has been absorbed then add another ladle, stir well and continue until all the stock has been used. Make sure you stir the risotto regularly.
- Gently stir the roasted squash and chestnuts into your risotto and serve immediately.