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Squash & Chestnut Risotto

Delicious Seasonal Sweet Squash & Chestnut Risotto.

What you will need

1 small bag of Risotto Rice

Half a Large squash

Handful of chestnuts (can use tinned if out of season but fresh are preferable)

Good Stock (vegetable or Chicken)

1 x Clove of garlic

1 x Red onion

Parmesan cheese

Good quality dry white wine

Dash of sweet sherry

Spinach

Salt & Pepper

Large Knob of butter

Table spoon of Olive Oil

Make your basic risotto recipe (listed previously in my blog)

pre heat oven to 150 degrees

chop and season the squash and roast for approximately 15 minutes.

make small slits in the chestnuts and place on another tray in the oven for approx 7 minutes or until shells are slightly blackend.

Peel chestnuts and chop some finely and leave some whole. add to the risotto stirring all the time

take squash from oven and add this as well.

splash more wine!

and then finish with stirring in some spinach to help bring out the sweet flavours.

finish by adding a small spoonful of crème fraiche and parmesan cheese

ENJOY!

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