If you want something to keep your warm as autumn transitions into winter, then look no further than this pumpkin and chestnut risotto. As we head into the last months of Autumn, there are plenty of seasonal foods to still use up and enjoy.
Last Sunday, on a cold Autumn day, Bryony and I decided to make something comforting and super tasty. While spending some time aimlessly walking around Waitrose, we noticed that Merchant Gourmet sold ready made chestnuts. This led to me coming up with and creating a pumpkin and chestnut risotto…and we certainly didn’t regret it.
Pumpkin is super versatile and works great blended through the wonderful silky risotto. If you can’t find pumpkin, then any type of squash works well too. Simply blitz into the stock and let the rice do the work. The great thing about risotto rice is that it has a high starch content. So when you add the stock, it creates the creamiest, smoothest sauce without adding anything. Simply finish it off with parmesan cheese to bring everything together and it’s as simply as easy as that.
What says autumn better than chestnut? Their wonderful nutty flavour works so well with this risotto and adds extra texture and flavour. We crumbled the chestnuts into some diced pumpkin and roasted it, creating a crumb. We then crumbled this on top, with a little extra parmesan, to perfectly finish off the dish.
If you like this recipe and want more risotto ideas, then why not try out our pea and radish risotto, which is perfect for when spring comes around. Or a wonderful winter risotto like our Crispy bacon risotto with shredded brussel sprouts.
We’d love to see your versions of the dish, so share be sure to share yours with us on either Facebook or Instagram.
PUMPKIN AND CHESTNUT RISSOTO
- 400 g arborio rice
- 400 g pumpkin or butternut squash peeled
- 200 ml white wine
- 1- 1.5 L water you may or may not use it all
- 2 vegetable stock cubes
- 100 g butter
- 1 onion finely diced
- 2 cloves of garlic crushed
- 100 g Parmesan cheese grated and a little extra for serving
- 200 g prepared roasted chestnuts we used merchant gourmet
- 4 large sage leaves rolled and fine sliced
- 30 g fresh parsley finely chopped
- Chunky dice 300 grams of the pumpkin and fine dice the remaining 100. Separate them for later.
- Bring 700ml of water to the boil and dissolving the stock cubes into it and then boil the 300g of pumpkin until tender. Blitz until smooth and then set aside for later.
- Mix the remaining finer diced pumpkin with the chestnuts, crumbling them with your hands. Roast with the sage leaves for 15-20 minutes at gas mark 6/200°C/400°F until golden brown and crispy. When finished, set aside for the garnish.
- In a deep frying pan, melt in the butter until it stars to bubble and then add in the diced onion and garlic and sweat off until it starts to colour.
- Add the rice and toast for a few minutes, stirring often and then deglaze with the white wine.
- Start to add the pumpkin stock a small ladle at a time and keep stirring, adding more when each bit is absorbed. When the 700ml is finished you can top up with the remaining water until the rice is cooked through yet still has a bite to it. Do not add too much water at a time.
- Stir in the Parmesan cheese and then with the fresh parsley. Serve with the pumpkin and chestnut crumb on top with of course a little extra Parmesan on top.