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Butternut Squash Risotto
with Brussels Sprouts & Chestnuts
50 MIN
2 Servings
From the Test Kitchen
This easy autumn risotto pairs the dish’s rustic northern Italian roots with a few sophisticated, seasonal touches. We’re making our risotto with canaroli rice—a variety beloved for its natural creaminess—then stirring in sweet roasted butternut squash just before serving. A topping of Brussels sprouts sautéed with sweet chestnuts finishes it off with pops of deep, earthy flavor. (Chefs, stirring your risotto throughout the cooking process incorporates the rice’s starches throughout the dish, ensuring exceptionally silky results.)
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NutritionPER SERVING
-
Calories780 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Using a knife, cut off and discard the squash ends. Peel the squash, then separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds. Small dice the squash. Peel and mince the garlic and shallot. Small dice the celery. Cut off and discard the stem ends of the Brussels sprouts; thinly slice the Brussels sprouts. Roughly chop the chestnuts.
2
Roast the squash:
Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Start the risotto:
While the squash roasts, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the rice and cook, stirring occasionally, 2 to 3 minutes, or until toasted and fragrant. Add 3½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring frequently, 20 to 22 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite).
4
Cook the Brussels sprouts & chestnuts:
Once the risotto has cooked for about 15 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chestnuts and half the butter; cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts have softened. Turn off the heat. Season with salt and pepper to taste.
5
Finish the risotto & plate your dish:
Add the mascarpone cheese, roasted squash and remaining butter to the pot. (If the risotto seems dry, add up to ¼ cup of water.) Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished risotto between 2 dishes. Garnish with the cooked Brussels sprouts and chestnuts and Parmesan cheese. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Using a knife, cut off and discard the squash ends. Peel the squash, then separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds. Small dice the squash. Peel and mince the garlic and shallot. Small dice the celery. Cut off and discard the stem ends of the Brussels sprouts; thinly slice the Brussels sprouts. Roughly chop the chestnuts.
2
Roast the squash:
Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Start the risotto:
While the squash roasts, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the rice and cook, stirring occasionally, 2 to 3 minutes, or until toasted and fragrant. Add 3½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring frequently, 20 to 22 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite).
4
Cook the Brussels sprouts & chestnuts:
Once the risotto has cooked for about 15 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chestnuts and half the butter; cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts have softened. Turn off the heat. Season with salt and pepper to taste.
5
Finish the risotto & plate your dish:
Add the mascarpone cheese, roasted squash and remaining butter to the pot. (If the risotto seems dry, add up to ¼ cup of water.) Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished risotto between 2 dishes. Garnish with the cooked Brussels sprouts and chestnuts and Parmesan cheese. Enjoy!
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