Butternut risotto with chestnuts
- 29. Mai 2025
- 2 Min. Lesezeit
The butternut risotto bubbles in Kitty's pot, golden yellow and creamy, while the chestnuts dance cheekily on top, as if they were calling the shots. Every spoonful is creamy, nutty, a little sweet, a little savory—a mess on the tongue, just the way Kitty likes it. She tastes it, sighs softly, and thinks: I just wanted risotto—now I've invented autumn to perfection.
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Ingredients
For the risotto:
1 liter vegetable broth
400 g risotto rice
1 onion, finely chopped
1 tbsp olive oil
300 ml white wine
20 g butter
1 handful of freshly grated Parmesan cheese
2 tsp vital spice "Kraft" from Zauberformel (advertisement)
For the encore:
1 medium-sized butternut squash (approx. 1 to 1.5 kg)
2 tbsp olive oil
200 g cooked chestnuts
1 bunch of fresh sage
Salt & Pepper
Topping: 2 tsp vital spice “Kraft” from Zauberformel
preparation
Preheat the oven to 190 °C top/bottom heat and line a baking tray with baking paper.
Wash the butternut squash and cut into slices about 2 cm thick.
Place on the prepared baking sheet.
Brush the pumpkin slices on both sides with olive oil and season with salt and pepper.
Bake the pumpkin for about 30 minutes.
In a large pan, sauté the chopped onion in a tablespoon of olive oil over medium heat until translucent.
Add the risotto rice, increase the heat and stir until the rice becomes translucent.
Deglaze with white wine and cook while stirring until the wine simmers gently.
Add some salt and 2 teaspoons of vital spice "Kraft".
Gradually add vegetable stock until the rice is covered.
Boil the liquid over medium heat while stirring.
Repeat this process until the rice is tender.
Remove the baking tray from the oven.
In a small bowl, mix the chestnuts with the sage leaves, a little olive oil, salt and pepper and spread over the butternut squash.
Bake for another 5 to 10 minutes.
Then remove from the oven.
Finely chop half of the pumpkin and chestnuts and keep warm in the switched off oven.
Roughly chop the other half and fold it into the risotto.
Remove the pan from the heat and stir in 2 tablespoons of butter and the Parmesan cheese.
Season the risotto with salt and pepper.
Serve on warmed plates and garnish with the roughly chopped pumpkin, chestnuts, sage leaves and 2 teaspoons of Vital Power spice.
Bon appetit.
Tip: Vital spices are spices and herbs that are considered particularly healthy or vitalizing. They are rich in antioxidants, vitamins, or other nutrients that are beneficial to health.
Recipe for: 6 people
Preparation time: approx. 20 minutes
Cooking time: approx. 25 minutes
Baking time: approx. 40 minutes
Total duration: approx. 1 hour and 25 minutes