INGREDIENTS

300 g Arborio rice
500 g butternut squash, peeled and diced
150 g frozen peeled chestnuts
½ onion, finely chopped
½ glass white wine
Vegetable broth, as needed
Olive oil
1 tbsp butter
4 tbsp grated Parmesan cheese
Salt, to taste

PARA SERVING

Chopped chestnuts
Diced butternut squash
Toasted and chopped pecans
Grated Parmesan cheese, to taste

STEPS

STEP 1
Preheat the oven to 180°C (350°F). Roast the chestnuts until tender but still firm. Roughly chop and
set aside a few pieces for garnish.
STEP 2
Cook the diced butternut squash in salted boiling water until tender. Drain, reserving a few cubes for
serving, and blend the rest into a smooth purée.
STEP 3
Finely chop the onion and sauté in a large pan with a drizzle of olive oil until soft and translucent.
STEP 4
Add the Arborio rice and stir for a minute or two to lightly toast the grains. Pour in the white
wine and cook until evaporated.
STEP 5
Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the
liquid to absorb before adding more. Continue for about 15 minutes.

STEP 6
Stir in the chopped chestnuts and another splash of broth. Cook for a couple of minutes, then fold in the butternut squash purée. Season with salt and continue stirring until the rice is creamy and al dente. STEP 7
Remove from the heat and stir in the butter and grated Parmesan until beautifully combined.
STEP 8
Serve in Roda pasta plates in cocoa, topped with the reserved chestnuts and squash, toasted pecans and
an extra sprinkle of Parmesan.