Chestnut & butternut risotto

Gluten Free
Health score
34%
Chestnut & butternut risotto
40 min.
4
540kcal

Suggestions


If you're looking for a comforting and nutritious dish that will impress your guests or satisfy your cravings, look no further than this Chestnut & Butternut Risotto. With its creamy texture, savory flavors, and gluten-free ingredients, it's the perfect side dish, antipasti, or starter for any occasion. The combination of roasted butternut squash, earthy chestnuts, and aromatic sage creates a delightful balance that’s both hearty and refreshing. The addition of fresh parsley and grated Parmesan brings brightness and depth, making each bite a flavor explosion.

Not only is this risotto a treat for your taste buds, but it's also a healthy choice, packed with wholesome ingredients that are gluten-free and full of nutrients. The sweet, nutty butternut squash pairs beautifully with the chestnuts, while the rice soaks up the rich vegetable stock, resulting in a satisfying dish that's perfect for any season. Whether you're serving it as a starter or as a main accompaniment, this Chestnut & Butternut Risotto is sure to elevate your meal to the next level. Plus, it's ready in just 40 minutes, making it a convenient option for both special occasions and weeknight dinners.

Get ready to enjoy the comforting, indulgent flavors of this gluten-free risotto that’s guaranteed to be a crowd-pleaser!

Ingredients

  • tbsp olive oil 
  • large onion chopped
  •  garlic clove chopped
  • 500 butternut squash diced
  • tbsp sage chopped
  • vegetable stock hot
  • 100 honey cooked chopped
  • large knob butter 
  • tbsp parsley chopped
  • tbsp parmesan freshly grated
  • 350 arborio rice 

Equipment

  • bowl
  • frying pan

Directions

  1. Heat the oil in a large pan.
  2. Add the onion and garlic, and cook for 5 mins.
  3. Add the squash, sage and rice, and cook for a further 2 mins.
  4. Pour in the stock and cook, stirring regularly, for 15 mins.
  5. Add the chestnuts and cook for a further 5 mins or until the rice is tender and the stock has been absorbed.
  6. Stir in the butter, parsley and Parmesan. Divide risotto between bowls, scatter with extra Parmesan, season and serve.

Nutrition Facts

Calories540kcal
Protein7.29%
Fat16.78%
Carbs75.93%

Properties

Glycemic Index
86.75
Glycemic Load
63.17
Inflammation Score
-10
Nutrition Score
32.973913184327%

Flavonoids

Apigenin
8.19mg
Luteolin
0.05mg
Isorhamnetin
1.88mg
Kaempferol
0.3mg
Myricetin
0.6mg
Quercetin
7.65mg

Nutrients percent of daily need

Calories:539.88kcal
26.99%
Fat:10.09g
15.53%
Saturated Fat:4.27g
26.71%
Carbohydrates:102.75g
34.25%
Net Carbohydrates:96.9g
35.24%
Sugar:6.54g
7.27%
Cholesterol:14.69mg
4.9%
Sodium:1117.55mg
48.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.86g
19.72%
Vitamin A:14314.17IU
286.28%
Copper:4.95mg
247.47%
Manganese:1.47mg
73.68%
Folate:263.83µg
65.96%
Vitamin K:66.43µg
63.27%
Vitamin C:44.6mg
54.06%
Vitamin B1:0.69mg
45.7%
Iron:5.38mg
29.89%
Vitamin B3:5.49mg
27.47%
Vitamin B6:0.5mg
25.09%
Fiber:5.85g
23.41%
Selenium:15.42µg
22.03%
Potassium:721.6mg
20.62%
Magnesium:81mg
20.25%
Phosphorus:185.76mg
18.58%
Vitamin B5:1.84mg
18.44%
Vitamin E:2.47mg
16.49%
Calcium:154.28mg
15.43%
Zinc:1.56mg
10.43%
Vitamin B2:0.11mg
6.28%
Vitamin B12:0.07µg
1.15%