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Roasted Butternut Squash and Chestnut Risotto
Roasted Butternut Squash and Chestnut Risotto

Roasted Butternut Squash and Chestnut Risotto
A creamy risotto featuring seasonal butternut squash and chestnuts, perfect for a nourishing autumn lunch.
Roasted Butternut Squash and Chestnut Risotto

Provides a balanced meal with complex carbohydrates and healthy fats to sustain energy levels during cycle training.

Ingredients:
1
Servings
  • 200
    g
     butternut squash
  • 100
    g
     chestnut
  • 100
    g
     arborio rice
  • 500
    ml
     vegetable broth
  • 30
    g
     parmesan cheese
  • 15
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 5
    g
     sage
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Roasted Butternut Squash and Chestnut Risotto
Instructions:
  1. Preheat oven to 200°C.
  2. Peel and cube the butternut squash, toss with olive oil, and roast for about 25 minutes until tender.
  3. In a large pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.
  4. Add arborio rice and stir for about 2 minutes until the rice is slightly toasted.
  5. Gradually add vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
  6. Once the rice is al dente, stir in roasted butternut squash and chopped chestnuts.
  7. Add grated parmesan cheese and chopped sage, stirring until creamy.
  8. Season with salt and pepper to taste before serving.
Nutrition Per Serving 1066 g Per 100g
Energy 1040.6 kcal 98 kcal
Protein 26 g 2.4 g
Fibre 14.8 g 1.4 g
Salt 4.5 g 0.4 g
Sugar 22.6 g 2.1 g
Carbohydrates 175.2 g 16.4 g
Fat 27.6 g 2.6 g
  • 200
    g
     butternut squash
  • 100
    g
     chestnut
  • 100
    g
     arborio rice
  • 500
    ml
     vegetable broth
  • 30
    g
     parmesan cheese
  • 15
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 5
    g
     sage
1
Servings
0

Preheat oven to 200°C.

Peel and cube the butternut squash, toss with olive oil, and roast for about 25 minutes until tender.

In a large pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.

Add arborio rice and stir for about 2 minutes until the rice is slightly toasted.

Gradually add vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

Once the rice is al dente, stir in roasted butternut squash and chopped chestnuts.

Add grated parmesan cheese and chopped sage, stirring until creamy.

Season with salt and pepper to taste before serving.

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