← All recipes
Greek · Main
Chestnut and Winter Squash Risotto with Feta
Risotto studded with sweet grated winter squash and whole chestnuts, deepened with Mavrodaphne and scented with thyme and orange zest. Kefalotyri and feta are stirred in at the end for salt and tang.
- YieldServes 4 to 6
- Hands-on1 h
- Total1 h 12 min
- Difficulty
Ingredients
- 1600 mlchicken or vegetable stock, kept hot; a little extra on hand if the rice needs it
- 450 gwinter squash, peeled, seeded and coarsely grated
- 3 tbspunsalted butter, divided: 2 tbsp to start, 1 tbsp to finish
- 1large red onion, finely chopped
- 300 gArborio rice
- 80 mlMavrodaphne or other sweet red wine such as port
- 250 gpeeled chestnuts, vacuum-packed or canned, whole or halved lengthwise
- 4 sprigsfresh thyme, leaves stripped and finely chopped
- 2 sprigsfresh oregano, leaves stripped and finely chopped
- 1 tspfinely grated orange or tangerine zest
- 35 gkefalotyri or Romano cheese, finely grated (about 1/3 cup)
- 50 gGreek feta, crumbled (about 1/3 cup)
- 3 tbspfresh flat-leaf parsley, chopped
- to tastesalt and freshly ground black pepper
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.