Chestnut-Pumpkin Risotto with Hazelnuts for Fall

When fall weather has settled in, it’s an excuse to make this Chestnut-Pumpkin Risotto recipe that combines the rich, earthy flavours of the season. In Provence, from one week to the next the market shrinks in size as the seasonal vendors begin to pack-up their wares. Scarves replace multi-hued espadrilles, sweaters and puffy jackets take the place of bathing suit cover-ups. The produce artfully displayed in the stalls changes too. Tomatoes, zucchini, eggplant – the ingredients for ratatouille pushed aside making room for squash, pumpkins, walnuts, chestnuts and root vegetables. The recipe is finished with toasted hazelnuts from Piedmont the inspiration for some “nutty” creativity in my kitchen.

Enjoy!

Chestnut-Pumpkin Risotto with Hazelnuts

Risotto is easy to make as long as you have all your ingredients prepped in advance. Pour everyone a glass of wine and let the conversation flow. The chef needs to balances the stock level as the rice cooks, but it's an easy, vegetarian meal for cooler weather.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Italian

Servings 4 people

Ingredients

  

1x2x3x

• 6 cups Vegetable Broth
• 2 tbsp olive oil
• 1 shallot diced
• 1 Carrot diced
• 1 stick Celery diced
• 1 1/2 cups Arborio rice
• 1 cup White Wine
• 1 cup Roasted Pumpkin Purée
• 6-8 oz Cooked Chestnuts sliced
• Salt to taste
• freshly ground black pepper to taste
• 1/2 cup grated Parmigiano Reggiano
• 2 tbsp Butter
• a squeeze Fresh Lemon Juice
• 1/4 cup Hazelnuts skinned and toasted, coarsely chopped

Instructions

 

• Bring the broth to a simmer in a small pot on the back burner.
• In a large pot, warm the olive over medium heat.
• Add the shallot, carrot, and celery, and cook for several minutes, until the vegetables are softened but not browned.
• Add the rice, stir to coat with the oil, and cook for a couple of minutes until the kernels have become opaque and look chalky.
• Add the wine and cook, stirring, until the liquid has mostly been absorbed by the rice. Start adding the broth a ladleful at a time (about 1/2 cup), stirring and allowing most of the liquid to absorb before adding the next ladleful.
• When you have about 1 cup of broth remaining, stir in the pumpkin purée and sliced chestnuts. Season with salt and pepper, then continue to add the remaining broth until it is used up. You want the texture to be creamy and smooth, and not thick and stodgy.
• Finish the risotto by adding the Parmigiano-Reggiano, butter, and a squeeze of lemon juice.
• Divide the risotto among 4 heated bowls and top with chopped hazelnuts.

Notes

* I roasted some small sweet pumpkins. This is definitely more flavorful than using canned pumpkin. However, if you are pressed for time canned pumpkin is fine too.

Keyword Chestnut, Pumpkin, Risotto

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Other Fall Recipes

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Braised Short Ribs

Tarte aux Prunes – Prune Plum Tart