Risotto with Chestnuts, Winter Squash, Mavrodaphne & Feta

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In Athens, the rhythm of cooking often mirrors the seasons — ingredients tell the story. This Chestnut and Winter Squash Risotto, perfumed with Mavrodaphne wine and crowned with feta, captures that story in a single dish. It’s rustic yet refined, with chestnuts bringing sweetness, squash adding earthiness, and feta lending its briny balance. A nod to both Italian and Greek kitchens, this risotto is a warm embrace for fall — the perfect centerpiece for a Mediterranean-inspired Thanksgiving table.

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Risotto with Chestnuts, Winter Squash, Mavrodaphne & Feta

By Diane Kochilas

Prep Time 15

Cook Time 35

Total Time 50

Servings

Recipes, Sides

Prep Time 15

Cook Time 35

Total Time 50

Servings

Recipes, Sides

Ingredients

3 tablespoons butter
1 large red onion finely chopped
1 pound winter squash coarsely grated
Salt as needed
1½ cups Arborio rice
⅓ cup Mavrodaphne wine
6 –8 cups simmering chicken or vegetable stock
1½ cups boiled peeled chestnuts
4 fresh thyme sprigs leaves only, finely chopped
1 teaspoon finely grated orange or tangerine zest
2 sprigs fresh oregano leaves only, finely chopped
⅓ cup grated kefalotyri or Romano cheese
⅓ cup crumbled Greek feta
3 tablespoons chopped parsley

Instructions

In a large skillet, melt the butter and sauté onion until translucent.
Add grated squash and a pinch of salt; cook until soft.
Stir in rice, coating it in the butter and squash mixture.
Add the Mavrodaphne wine and stir until absorbed.
Begin adding stock, one ladle at a time, stirring constantly until the rice absorbs each addition before adding the next.
Midway through, add chopped chestnuts and thyme. Continue adding stock until the rice is creamy and al dente.
Stir in orange zest, oregano, kefalotyri, feta, and parsley. Adjust seasoning and serve warm.

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Why You’ll Love It

Brings Greek depth to a classic Italian technique.
Features seasonal favorites — chestnuts, squash, and aromatic herbs.
Perfect for Thanksgiving or any festive table.
Balances creamy texture with feta’s tang and thyme’s brightness.
Pairs beautifully with a glass of Mavrodaphne or dry white wine.

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Notes

Use pre-cooked chestnuts for ease — they’ll melt slightly into the risotto for a silky texture.
For a vegetarian version, use vegetable stock and extra olive oil instead of butter.
Substitute barley for Arborio rice for a more rustic Greek touch.
Nutrition (per serving, approx.): 390 calories, 12g protein, 14g fat, 55g carbs.
Dietary Info: Mediterranean diet–friendly, vegetarian adaptable, holiday-perfect.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Risotto with Chestnuts, Winter Squash, Mavrodaphne & Feta