<p>Seasonal vegetables risotto is our go to midweek lunch. In autumn we love to mix squash and chestnuts, which is a really great, sweet combination. Sage and pancetta are also a great addition, which makes the whole dish truly divine. Give it a try, we are sure you will love it. Creamy, delicious and with a bit of sweetness, yummm I am craving this dish right now!</p>
Prepare all of the ingredients for the roasted squash. If you will cook your chestnuts, cut a criss-cross pattern into one side of the chestnut, using a sharp knife. This will make them cook faster. Boil the chestnuts for 10-15 minutes. Cool chestnuts under a cold running water and peel the shells off. When the squash is baked get all your ingredients ready and start making risotto bianco.
Remove the squash from the oven. In a blender mix 250 g / 8.8 oz baked squash, 100 g / 3.5 oz, cooked chestnuts or chestnuts purée, a pinch of sea salt, a pinch of black pepper and 100 ml of vegetable stock or water. Blend it for 10 minute or until you get a silky, smooth chestnut squash purée. Add the purée to the risotto at the end of Step 2 of the Risotto bianco recipe.
Finish the risotto bianco recipe. While the risotto is resting, set the frying pan over a high heat. Melt the butter until foaming, then add the sage leaves and chopped chestnuts. Fry it for about 3 minutes or until the sage leaves are nice golden and crispy. Season the risotto to taste and serve with crispy sage leaves, sage brown butter and chestnuts sprinkled over the top.