Roast Chestnut And Cranberry Risotto Recipes

ROASTED SQUASH, PANCETTA & CHESTNUT RISOTTO

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.

ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE

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

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.

CRANBERRY ROASTED GARLIC RISOTTO

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.

CHESTNUT & BUTTERNUT RISOTTO

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.

ROASTED CHESTNUTS

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.

CRANBERRY RISOTTO

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.