silky smooth chestnut sage and squash risotto

Ingredients

• 2 onions
• 3 tablespoon olive oil
• 300 gram arborio rice
• 100 milliliter dry white wine
• 1 liter vegetable stock / water
• 60 gram butter
• 80 gram parmesan cheese, freshly grated
• 250 gram roasted squash, chopped
• 100 gram chestnuts, cooked or unsweetened puree
• 1 pinch sea salt
• 1 pinch black pepper, ground
• 100 milliliter vegetable stock / water
• 50 gram butter
• 1 handful fresh sage
• 4 chestnuts, cooked and roughly chopped

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