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Cook the rice in boiling salted water for 10 minutes until tender, then drain and refresh under cold running water. Set aside in a sieve to drain fully. This can all be done in advance if you’re cooking over an open fire.
Heat the oil in a large frying pan over the fire or a medium heat. Fry the squash for 5-8 minutes until starting to become tender. Add the garlic and chestnuts, then cook for a minute. Add the chard, then cook for a further 5 minutes.
Add the butter and rice to the pan, stir well, then leave to cook for 8-10 minutes without stirring. This will allow a delicious, nutty crust to develop at the bottom of the pan.
Break up the mixture with a fork, dollop over the cream cheese, fold through the parsley, taste and adjust the seasoning, then serve.