Chestnut Risotto with Butternut Squash

Gluten Free
Health score
19%
Chestnut Risotto with Butternut Squash
45 min.
6
448kcal

Suggestions


Indulge in the warm, comforting flavors of autumn with our Chestnut Risotto with Butternut Squash. This delectable dish combines the nutty richness of roasted chestnuts with the sweetness of butternut squash, making it a perfect side, starter, or even a delightful snack. Whether you're hosting an intimate dinner or enjoying a quiet evening at home, this gluten-free recipe is sure to impress your guests and elevate your dining experience.

Rich and creamy, this risotto offers a luxurious mouthfeel with every bite, while the fresh herbs of thyme and marjoram add a fragrant touch that enhances the dish beautifully. The addition of fresh Parmesan cheese brings a savory note that balances out the sweetness of the butternut squash, creating a harmonious symphony of flavors. Ready in just 45 minutes, this recipe is not only easy to prepare but also provides a wholesome option that can serve up to six people, making it great for gatherings.

As you stir the risotto, the aroma will envelop your kitchen, inviting everyone to the table. So gather your loved ones and serve up this hearty and satisfying Chestnut Risotto with Butternut Squash, guaranteed to warm their hearts and ignite their taste buds!

Ingredients

  • 10 ounces arborio rice 
  • tablespoons butter divided
  • 0.5 small butternut squash peeled seeded cut into 1/4-inch pieces
  • cups honey jarred peeled chopped
  • 0.3 cup cooking sherry 
  • teaspoon marjoram fresh chopped
  • teaspoon thyme sprigs fresh chopped
  • cups chicken broth 
  • tablespoon olive oil 
  • 0.5 cup parmesan cheese freshly grated
  • tablespoons parsley fresh italian chopped
  • small onion white finely chopped

Equipment

  • sauce pan

Directions

  1. Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
  2. Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat.
  3. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes.
  4. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.
  5. Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes.
  6. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next until rice is just tender, stirring frequently, about 25 minutes total. Stir in chestnuts, thyme, and marjoram.
  7. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley. Season risotto with salt and pepper and serve.

Nutrition Facts

Calories448kcal
Protein10.67%
Fat25.58%
Carbs63.75%

Properties

Glycemic Index
56.17
Glycemic Load
41.26
Inflammation Score
-10
Nutrition Score
22.324782549039%

Flavonoids

Malvidin
0.01mg
Catechin
0.08mg
Epicatechin
0.05mg
Hesperetin
0.04mg
Naringenin
0.04mg
Apigenin
2.92mg
Luteolin
0.17mg
Isorhamnetin
0.58mg
Kaempferol
0.1mg
Myricetin
0.2mg
Quercetin
2.38mg

Nutrients percent of daily need

Calories:448.05kcal
22.4%
Fat:12.69g
19.53%
Saturated Fat:5.83g
36.46%
Carbohydrates:71.14g
23.71%
Net Carbohydrates:68.28g
24.83%
Sugar:2.29g
2.55%
Cholesterol:22.3mg
7.43%
Sodium:267.37mg
11.62%
Alcohol:1.03g
100%
Alcohol %:0.3%
100%
Protein:11.91g
23.83%
Vitamin A:7032.95IU
140.66%
Vitamin C:35.48mg
43.01%
Manganese:0.82mg
40.91%
Folate:158.9µg
39.72%
Vitamin B3:6.51mg
32.55%
Vitamin B1:0.41mg
27.19%
Copper:0.48mg
23.8%
Vitamin K:24.95µg
23.76%
Phosphorus:215.26mg
21.53%
Potassium:740.26mg
21.15%
Iron:3.63mg
20.14%
Vitamin B6:0.4mg
19.84%
Selenium:10.5µg
15%
Magnesium:55.21mg
13.8%
Calcium:132.08mg
13.21%
Vitamin B5:1.15mg
11.45%
Fiber:2.86g
11.45%
Zinc:1.5mg
10.02%
Vitamin E:1.45mg
9.69%
Vitamin B2:0.15mg
8.96%
Vitamin B12:0.36µg
6.01%
Source:Epicurious