Best 7 Roast Chestnut And Cranberry Risotto Recipes

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Are you in search of a delectable and festive dish to warm your soul during the holiday season? Look no further than roast chestnut and cranberry risotto. This scrumptious dish combines the nutty sweetness of roasted chestnuts with the tangy tartness of cranberries, creating a tantalizing flavor profile that is sure to impress your taste buds. Perfect for a cozy dinner party or a memorable holiday feast, this risotto is guaranteed to be a hit among family and friends. With its creamy texture, vibrant colors, and burst of seasonal flavors, roast chestnut and cranberry risotto is an absolute must-try for any culinary enthusiast.

Here are our top 7 tried and tested recipes!

ROASTED SQUASH, PANCETTA & CHESTNUT RISOTTO



Roasted squash, pancetta & chestnut risotto image

Upping the veg and swapping rice for pearl barley makes a hearty winter warmer that's full of flavour and healthy too. Scatter with Parmesan and enjoy!

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Supper

Time 50m

Number Of Ingredients 11

1 large butternut squash (about 1.5kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles
1 ½ tbsp olive oil
1 tsp chilli flakes
100g cooked chestnuts , quartered
½ small pack sage , leaves picked
8 slices pancetta
2 banana shallots , finely chopped
2 garlic cloves , finely chopped
200g pearl barley
850ml low-sodium vegetable stock (we used bouillon)
parmesan , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet. Return to the oven for 8-10 mins until the pancetta and sage are crisp. Remove from the oven and set aside. When cool, tear the pancetta and sage leaves into pieces.
  • Heat the remaining oil in a sauté pan over a low heat. Add the shallots and cook for 8 mins until softened but not coloured. Add the garlic and cook for 1 min. Tip in the pearl barley, toast for a minute, then pour in the stock.
  • Working in small amounts, add the stock to the pan and cook, stirring over a medium heat until all the liquid is absorbed by the barley - about 20 mins. When there is only a little liquid left, stir in the roasted ingredients to warm through. Season to taste. Serve with Parmesan.

Nutrition Facts : Calories 418 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE



Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette image

Categories     Salad     Leafy Green     Vegetable     Side     Roast     Thanksgiving     Wheat/Gluten-Free     Cranberry     Bacon     Fall     Healthy     Chestnut     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil plus additional for greasing
1 2-pound acorn squash
1 teaspoon salt
1/2 teaspoon black pepper
1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds
4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice
1/4 cup fresh cranberries, finely chopped
1 tablespoon packed dark brown sugar
1/4 cup water
2 tablespoons whole-grain mustard
3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
  • Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
  • While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.
  • Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.
  • Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

CRANBERRY AND ROASTED GARLIC RISOTTO



Cranberry and Roasted Garlic Risotto image

DaVita dietitian Jennifer's kidney-friendly recipe for Cranberry and Roasted Garlic Risotto is ideal for a cozy meal at home with family, and special enough to dazzle guests.

Provided by DaVita renal dietitian Jennifer from New Jersey.

Yield 4

Number Of Ingredients 1

1 cup onion,2 tablespoons butter,3 tablespoons roasted garlic,3/4 cup Arborio rice, uncooked,2 cups low-sodium chicken broth,1/2 cup sweetened, dried cranberries,1/2 tablespoon Parmesan cheese

Steps:

  • Preheat oven to 425° F. Spray a casserole dish with nonstick cooking spray.
  • Mince onion.
  • Melt butter in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
  • Add rice and cook for 2 minutes.
  • Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
  • Pour into casserole dish. Cover and bake for 30 minutes.
  • Remove from oven and sprinkle Parmesan cheese over the top. Serve immediately.

Nutrition Facts : Calories 267, Carbohydrate 43 g, Cholesterol 17 mg, Fat 7 g, Fiber 2.9 g, Protein 8 g, ServingSize 3/4 cup, Sodium 100 mg

CRANBERRY ROASTED GARLIC RISOTTO



Cranberry Roasted Garlic Risotto image

Found this on www.oceanspray.com and placed here for safekeeping. Thanks to Redsie for the cooking time and temperature.

Provided by Kats Mom

Categories     White Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter or 2 tablespoons margarine
3 garlic cloves, roasted
1 small onion, diced
3/4 cup arborio rice
2 cups chicken broth
3/4 cup dried sweetened cranberries (Ocean Spray Craisins Original)
1 tablespoon parmesan cheese

Steps:

  • Preheat oven to 400ºF.
  • Grease a covered casserole dish.
  • Melt butter or margarine in a large saucepan.
  • Add roasted garlic and onion; cook over medium heat until soft.
  • Add rice; cook for 2 minutes.
  • Add broth and sweetened dried cranberries; bring to a boil for 2 minutes.
  • Pour mixture into casserole dish and bake for 25 minutes.
  • Stir in cheese and serve immediately.

Nutrition Facts : Calories 289.8, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.4, Sodium 443.6, Carbohydrate 51.2, Fiber 2.6, Sugar 15.8, Protein 5.7

CHESTNUT & BUTTERNUT RISOTTO



Chestnut & butternut risotto image

This comforting Italian rice supper is a great way to use up leftover chestnuts

Provided by Silvana Franco

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

1-2 tbsp olive oil
1 large onion , chopped
2 garlic cloves , chopped
500g butternut squash , diced
1 tbsp chopped sage
350g carnaroli or other risotto rice
1l hot vegetable stock
100g cooked chestnut , chopped
large knob butter
4 tbsp chopped parsley
4 tbsp freshly grated parmesan or vegetarian alternative, plus extra to serve

Steps:

  • Heat the oil in a large pan. Add the onion and garlic, and cook for 5 mins. Add the squash, sage and rice, and cook for a further 2 mins.
  • Pour in the stock and cook, stirring regularly, for 15 mins. Add the chestnuts and cook for a further 5 mins or until the rice is tender and the stock has been absorbed.
  • Stir in the butter, parsley and Parmesan. Divide risotto between bowls, scatter with extra Parmesan, season and serve.

Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium

ROASTED CHESTNUTS



Roasted Chestnuts image

These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.

Provided by Angel

Categories     Appetizers and Snacks     Nuts and Seeds

Yield 6

Number Of Ingredients 4

1 pound chestnuts
¼ cup butter
salt to taste
1 pinch ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
  • Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
  • Allow to cool and peel off the shell.
  • Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 33.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 56 mg, Sugar 8 g

CRANBERRY RISOTTO



Cranberry Risotto image

I found another way to use all of those cranberries that we stash during the holidays. This was found @ http://www.cranberries.org courtesy of the Cape Cod Cranberry Growers' Association. I'm putting this here for safe keeping.

Provided by SassiFras

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups cranberry juice cocktail
1 cup short grain white rice, (such as Arborio)
1/4 cup leek, chopped
salt and pepper
1/4 cup feta cheese, crumbled
1/2 cup dried sweetened cranberries
2 tablespoons olive oil

Steps:

  • Pour Cranberry Juice Cocktail into small sauce pan and place on medium-high heat. Bring to a boil.
  • Add 2 tablespoons olive oil to 1 quart sauce pan and place over high heat.
  • Add leeks and salt and pepper.
  • Sauté until leeks are translucent and then add the rice.
  • Stir until the rice is coated with oil.
  • Add the boiling cranberry juice cocktail. Stir. Cover. Turn heat down to a simmer.
  • Let simmer for 20 minutes.
  • Remove from heat, add feta cheese and sweetened dried cranberries, stir well.
  • Turn into serving dish.
  • Serve hot.

Nutrition Facts : Calories 186.7, Fat 4.7, SaturatedFat 1.2, Cholesterol 4.2, Sodium 56, Carbohydrate 34.2, Fiber 1.1, Sugar 12.7, Protein 2.3

Tips:

  • Use fresh chestnuts: Fresh chestnuts have a sweeter, more delicate flavor than dried chestnuts. If you can't find fresh chestnuts, you can use dried chestnuts, but be sure to soak them overnight before cooking.
  • Roast the chestnuts before using them: Roasting the chestnuts enhances their flavor and makes them easier to peel.
  • Use a good quality risotto rice: Arborio or Carnaroli rice are both good choices for risotto. These rices have a high starch content, which helps to create a creamy sauce.
  • Cook the risotto slowly and stir it frequently: This will help to release the starch from the rice and create a creamy sauce.
  • Add the cranberries and chestnuts towards the end of the cooking time: This will prevent them from becoming overcooked.
  • Serve the risotto immediately: Risotto is best served fresh out of the pot.

Conclusion:

Roast Chestnut and Cranberry Risotto is a delicious and festive dish that is perfect for a holiday meal. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, nutty flavor, and tart cranberries, this risotto is sure to be a hit with your family and friends.

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