Risotto with Chestnuts, Winter Squash, Mavrodaphne & Feta
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.
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.
Notes
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.
- 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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