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Chestnut and Butternut Squash Risotto with Sage and Parmesan
Chestnut and Butternut Squash Risotto with Sage and Parmesan

Chestnut and Butternut Squash Risotto with Sage and Parmesan
A creamy risotto featuring chestnuts and butternut squash, enhanced with sage and Parmesan.
Chestnut and Butternut Squash Risotto with Sage and Parmesan

This meal provides a balanced intake of carbohydrates and proteins, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 300
    g
     arborio rice
  • 1000
    g
     chestnut
  • 1
    item
     butternut squash
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    l
     vegetable stock
  • 50
    g
     parmesan cheese
  • 10
    g
     sage
  • 30
    ml
     olive oil
  • 20
    g
     butter
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 60 minutes
Chestnut and Butternut Squash Risotto with Sage and Parmesan
Instructions:
  1. Peel and dice the butternut squash into small cubes.
  2. In a large pan, heat olive oil and butter over medium heat.
  3. Add chopped onion and garlic, sauté until translucent.
  4. Stir in the arborio rice, coating it well with the oil mixture.
  5. Gradually add vegetable stock, one ladle at a time, stirring continuously until absorbed.
  6. Add diced butternut squash and chopped chestnuts to the risotto.
  7. Continue adding stock and stirring until the rice is creamy and al dente.
  8. Stir in grated Parmesan cheese and chopped sage leaves.
  9. Season with salt and black pepper to taste.
  10. Serve hot, garnished with additional Parmesan and sage if desired.
Nutrition Per Serving 1500 g Per 100g
Energy 1338 kcal 89 kcal
Protein 30 g 2.0 g
Fibre 20 g 1.3 g
Salt 2 g 0.1 g
Sugar 10 g 0.7 g
Carbohydrates 200 g 13.3 g
Fat 60 g 4.0 g
  • 300
    g
     arborio rice
  • 1000
    g
     chestnut
  • 1
    item
     butternut squash
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    l
     vegetable stock
  • 50
    g
     parmesan cheese
  • 10
    g
     sage
  • 30
    ml
     olive oil
  • 20
    g
     butter
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Peel and dice the butternut squash into small cubes.

In a large pan, heat olive oil and butter over medium heat.

Add chopped onion and garlic, sauté until translucent.

Stir in the arborio rice, coating it well with the oil mixture.

Gradually add vegetable stock, one ladle at a time, stirring continuously until absorbed.

Add diced butternut squash and chopped chestnuts to the risotto.

Continue adding stock and stirring until the rice is creamy and al dente.

Stir in grated Parmesan cheese and chopped sage leaves.

Season with salt and black pepper to taste.

Serve hot, garnished with additional Parmesan and sage if desired.

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