Chestnut and roasted squash risotto

Preparation time:

5 minutes

Cooking time:

25 minutes




  • Red onion
  • 1 celery stick sliced thinly
  • 3 garlic cloves chopped finely
  • 1tsp thyme or rosemary
  • 500g butternut squash/pumpkin chopped into bite size pieces
  • Handful of green beans chopped
  • 1lt of good quality vegetable stock
  • Pack of cooked chestnuts chopped
  • 4tbs parmesan
  • Parsley chopped
  • 350g Arborio rice


  1. Heat a little oil in a large pan and cook the onion over a low heat until soft, add the thyme and garlic and cook for two minutes more.
  2. Pop the squash on to a baking tray with a drizzle of oil and some seasoning. Cook for around 15 minutes or until it's soft and has some lovely brown bits on!
  3. Stir the rice into the pan and then start adding the stock a little at a time, stirring the rice continuously. Wait for the stock to be absorbed before adding more stock and after 5 mins add the chopped green beans, roasted squash and chestnuts . Continue to add stock until the rice is tender but still has a slight bite.
  4. Add the grated parmesan along with the parsley and stir (use vegan parmesan if you want to keep it dairy free).

I like to serve it with roasted kale and some tender stem broccoli.