Chestnut & butternut risotto

• 1-2 tbsp olive oil tbsp
• large onion↗1

  chopped

• garlic cloves↗2

  chopped

• butternut squash↗500g g

  diced

• chopped sage1 tbsp tbsp
• carnaroli or other risotto rice↗350g g
• hot vegetable stock↗1l l
• cooked chestnut100g g

  chopped

• butter↗large knob
• chopped parsley4 tbsp tbsp
• freshly grated parmesan4 tbsp tbsp

  or vegetarian alternative, plus extra to serve

Step-by-step instructions

1. 1

   Heat the oil in a large pan. Add the onion and garlic, and cook for 5 mins. Add the squash, sage and rice, and cook for a further 2 mins.

2. 2

   Pour in the stock and cook, stirring regularly, for 15 mins. Add the chestnuts and cook for a further 5 mins or until the rice is tender and the stock has been absorbed.

3. 3

   Stir in the butter, parsley and Parmesan. Divide risotto between bowls, scatter with extra Parmesan, season and serve.