🍽️ Creamy Chestnut Risotto

Name: Creamy Chestnut Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 1 clove garlic; 1 shallot; 200 g cooked chestnuts (vacuum-packed); 2 tbsp olive oil; 300 g risotto rice (Avorio or Vialone); 150 ml dry white wine; 800 ml vegetable broth; 1 tbsp fresh chopped thyme; 50 g freshly grated Parmesan; 50 g crème fraîche; salt; pepper (from the mill); 2 tbsp fresh chopped parsley; Parmesan shavings (for garnish)

580 kcal · 30 min · 4 servings

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Ingredients

1 clove garlic
1 shallot
200 g cooked chestnuts (vacuum-packed)
2 tbsp olive oil
300 g risotto rice (Avorio or Vialone)
150 ml dry white wine
800 ml vegetable broth
1 tbsp fresh chopped thyme
50 g freshly grated Parmesan
50 g crème fraîche
salt
pepper (from the mill)
2 tbsp fresh chopped parsley
Parmesan shavings (for garnish)

Instructions

1. Peel the garlic clove and the shallot. Chop both ingredients very finely.
2. Also chop the chestnuts finely.
3. Heat the oil in a pot.
4. Add the finely chopped shallot and garlic to the hot oil.
5. Sauté the vegetables until translucent.
6. Add the rice to the pot and stir briefly.
7. Deglaze the mixture with the wine.
8. Pour in enough broth to just cover the rice.
9. Let the rice absorb the liquid while stirring constantly.
10. Add more broth.
11. Repeat this process until the broth is used up.
12. This takes about 15 to 20 minutes.
13. The rice should still have a slight bite.
14. Stir in the chopped chestnuts and the thyme.
15. Let the risotto cook for another 5 minutes.
16. Stir in the Parmesan and the crème fraîche.
17. Season the dish to taste with salt and pepper.
18. Serve the risotto on pre-warmed plates.
19. Sprinkle it with fresh parsley.
20. Garnish with shaved Parmesan if desired.

Nutrition per serving

kcal: 580
Protein: 15 g · Fett/Fat: 18 g · Carbs: 89 g