Photo: Sorin Gheorghita
Chestnut & butternut risotto
11 ingredients
10 min + 30 min
Serves 4
openrecipes
This comforting Italian rice supper is a great way to use up leftover chestnuts
Estimated Nutrition (whole recipe, rough)
588
Calories
16g
Protein
33g
Fat
58g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-2 tbsp olive oil
- 1 large onion , chopped
- 2 garlic cloves , chopped
- 500g butternut squash , diced
- 1 tbsp chopped sage
- 350g carnaroli or other risotto rice
- 1l hot vegetable stock
- 100g cooked chestnuts , chopped
- large knob butter
- 4 tbsp chopped parsley
- 4 tbsp freshly grated Parmesan or vegetarian alternative, plus extra to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes