Roasted Butternut Squash Chestnut and Dill Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Preheat the oven to 200 degrees Celsius.

Slice the leek into half centimeter pieces and add to a baking tray.

Peel and chop the butternut squash into one-inch pieces and add to the baking tray.

Add about a handful and a half of cooked chestnuts to the baking tray.

Drizzle olive oil over the vegetables in the baking tray.

Add salt and pepper to taste and toss the ingredients together.

Roast the vegetables in the oven for about 30 to 40 minutes until the butternut squash is golden on the outside.

Remove the roasted vegetables from the oven and let them cool completely.

Blend the cooled vegetables with chicken stock, adding more stock if needed to achieve desired consistency.

Wash the arborio rice under cold water in a colander.

Place the washed rice in a saucepan and add enough water to cover the rice plus an additional two centimeters above it.

Cover the saucepan with a lid and bring to a boil, then reduce heat to medium and simmer until all the liquid has disappeared.

Pour the blended sauce over the cooked rice and stir to combine.

Serve the risotto in a bowl, garnished with reserved butternut squash and chestnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens