This winter risotto recipe is comforting and delicious and so easy to make. It’s the perfect dish to make on a cold winter’s eve, or even a dinner party. ‘Tis the season for root vegetables, and this risotto embraces that! You could even swap out the squash for parsnips or carrots, that would be so delicious too.
This recipe serves 2-3 people.
- 140g Arborio rice
- Around 340ml Water
- 100ml White wine
- 1⁄2 Small squash (I used a small white squash), chopped into small cubes
- 1⁄2 White onion, finely diced
- 3 Cloves garlic, crushed
- 6 Chestnuts
- 2 Sprigs of rosemary
- 2tbsp Extra virgin olive oil
- Large handful grated parmesan
- Big pinch of salt and pepper
- 1⁄2tsp Nutmeg
- 1⁄2tsp Garlic granules
- Handful fresh parsley, chopped
- Preheat your oven to 180°C.
- Peel and chop the squash into small chunks and put into a baking tray. Pour over 1tbsp of olive oil, the garlic granules, nutmeg and some salt and pepper. Toss together and place in the oven for around 20 minutes.
- Cut a cross on the tops of your chestnuts and pop them in the oven to roast for about 15-20 minutes cross side up.
- Pour 1tbsp of olive oil into a pot and heat on the hob over medium-high heat. Add your diced onion and rosemary to the pot along with a large pinch of salt and allow to sweat until translucent.
- Add the rice and garlic to the pot and continue to sauté until the rice begins to go translucent around the edges.
- Add the white wine to deglaze the pot and stir.
- Remove the squash from the oven and set a third of it aside to garnish.
- Place the other two thirds of the squash into a blender (preferably one like a neutrabullet as it not much to blend). Add water until it is level with the squash and blend into a smooth paste. Add more water if you need.
- Pour your squash paste into the risotto.
- Add the water little by little, stirring very regularly.
- Take your chestnuts out of the oven and peel them. Now chop them up into little bits.
- Remove the rosemary from the risotto. Don’t worry if the leaves have fallen off the stem. They will be tender enough to eat by now. Just make sure you remove the stem.
- Add the parmesan to the risotto and stir well.
- Divide the risotto between 2-3 bowls. Top with the reserved squash, chopped chestnuts, chopped parsley, a crack of black pepper and a drizzle of olive oil.
About This Recipe
Risotto is such a warm and comforting dish and making use of the season’s best veg makes all the difference. This winter risotto uses winter squash to make a creamy cooking liquid for the rice, in a similar sort of way as using a bisque. It is a rich and creamy risotto with such a delicious flavour.
The roasted chestnuts work so well to garnish this dish adding to those earthy flavours of winter veg. I also would not miss out the drizzle of olive oil for finishing. It adds a nice bitterness which really complements the sweetness of the squash.
Don’t get me wrong I love a good tomato or asparagus risotto as much as the next, but in the winter months you just can’t beat a delicious, in season, squash risotto.
Question: Can I use any rice for this?
- Absolutely not. It’s so important when making risotto that you at least use a short grain rice, ideally arborio rice. If you really can’t find arborio rice then bomba rice is the best substitute, but it wont give you quite as creamy of a texture.
Question: Why is my risotto sticking to the bottom of my pan?
- This probably means that you aren’t stirring it often enough. Its really important to stir risotto very regularly otherwise it will stick to the pan, and it won’t get as creamy.
Question: How do I know if my chestnuts ready?
- The shell should have started to peel back, and the flesh will be soft and tender when you prod it with a skewer.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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