We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Mushroom, Chestnut & Roasted Squash Risotto
Holiday 2019
Risotto is elegant yet casual but can take a while to make, so this recipe can be mostly made in advance. It’s fine as a main on its own, but Golden-Honey-Skin Chicken (recipe below) ups the decadence.
Serves 6, makes 6 to 6 1/2 cups (1.5 to 1.625 L) risotto
1 small butternut or acorn squash, peeled, cut into about 1-inch (2.5-cm) cubes, about 2 cups (500 mL)
4 tbsp (60 mL) olive oil, divided
½ tsp (2 mL) sea salt, divided
½ tsp (2 mL) pepper, divided
4 ½ cups (1.125 L) chicken stock
2 shallots, fi nely chopped
2 cups (500 mL) coarsely chopped mixed meaty mushrooms, cremini, oyster, king oyster, shiitake
1 ½ cups (375 mL) arborio rice
¼ cup (60 mL) medium-dry sherry
1 pkg (100 g) prepared or ready-to-eat chestnuts, coarsely chopped, about ½ cup (125 mL)
2 tbsp (30 mL) cold butter
A few sprigs of herbs for garnishing: chives, thyme, rosemary, parsley (optional)
1 Pre-heat oven to 375°F (190°C).
2 Into a large bowl, toss the cubed squash with 1 tbsp (15 mL) of the oil, and ¼ tsp (1 mL) each of salt and pepper. Transfer to a roasting or sheet pan, and pop into the oven for about 25 minutes or until easily pierced with a knife. (If making risotto in advance, squash should be roasted just before serving.)
3 Add the stock to a small saucepan over medium-low heat and bring up to a very gentle simmer. Set a ladle in the pot and leave it there, you’ll be going back and forth to it.
4 Into a medium saucepan over medium-low heat, add remaining 3 tbsp (45 mL) of oil, shallots and mushrooms. Stirring often, cook until mushrooms have wilted and reduced in size, about 10 minutes.
5 Add the rice, stir and cook for about 10 minutes or until rice is beginning to colour or blister—you should hear a distinctive crackle from the rice.
6 Add the sherry, stir, and allow alcohol to steam off , about 15 seconds.
7 Add the first ladle of warm chicken stock; stir and keep on stirring until the liquid has been absorbed. Add the next ladle and continue with this process until almost all the liquid has been absorbed and the rice is still very al dente, about 15 to 20 minutes. Put the lid on, remove from heat, and set aside to complete just before serving. (Recipe can be prepared to this point up to a day in advance. Store in the fridge in the lidded pot.)
8 When ready to serve, bring the heat back up to medium-low under the risotto and stock pots. Add the chestnuts and more stock to risotto; stir gently until absorbed and heated through.
9 Taste for doneness. If the rice is soft and creamy, add the butter and squash and gently fold in. If not, keep cooking, stirring and adding as much stock as will be absorbed.
10 Taste for salt; if need be, add the remaining ¼ tsp (1 mL) salt and pepper.
11 To serve, place a generous portion of risotto onto each plate and, if desired, garnish with a few sprigs or pinches of your favourite herb. If_serving with the Golden-Honey-Skin Chicken, top with a chicken thigh, and drizzle with a couple of spoonfuls of the pan drippings.
Serves 6, makes 6 to 6 1/2 cups (1.5 to 1.625 L) risotto
Golden-Honey-Skin Chicken
Adding a piece of this golden, lightly sweet, crispy-skinned chicken takes just about any one-pot main—pasta, risotto, rice or grain pilaf—from fine to fabulous! If making this to go with our Mushroom, Chestnut & Roasted Squash Risotto, roast the chicken and squash at the same time and temperature, but in separate pans.
6 skin-on, deboned or bone-in chicken thighs
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) runny honey
¼ tsp (1 mL) sea salt
¼ tsp (1 mL) pepper
1 Preheat oven to 375°F (190°C).
2 Into a large bowl, toss the chicken thighs with the oil, honey, salt and pepper to coat well.
3 Transfer to a roasting pan, arrange skin-side up and pop into the oven, uncovered. Roast chicken for 30 to 40 minutes or until chicken is golden and a meat thermometer reaches 165°F (74°C) when inserted into the centre of the thigh. Reserve the roasting pan drippings to enjoy over the chicken or save for roasting potatoes.
Makes 6 servings
