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🍽️ Creamy Chestnut Risotto with Crispy Bacon and Pear

762 kcal · 30 min · 4 servings

Ingredients

• Vegetable broth 900 ml
• Shallots 2 pcs
• Chestnuts - peeled 400 g
• Butter 4 tbsp
• Risotto rice 300 g
• Dry white wine 100 ml
• Pears 1 pc
• Thyme, fresh 5 g
• bacon 100 g
• Pepper, black ground pinch
• Salt pinch
• Parmesan, grated 5 tbsp

Instructions

1. 1. Bring the vegetable broth to a boil in a pot and keep it warm.
2. 2. Halve the shallots and peel them.
3. 3. Dice the shallots finely.
4. 4. Halve the chestnuts if they are large.
5. 5. Heat 1 tbsp of butter in a pot.
6. 6. Sweat the shallots while stirring for about 2 minutes until they are colorless.
7. 7. Add the rice to the pot.
8. 8. Toast the rice for about 1–2 minutes.
9. 9. Add the chestnuts to the pot.
10. 10. Deglaze the mixture with wine.
11. 11. Let the wine evaporate almost completely.
12. 12. Pour 1–2 ladles of the warm broth over the rice.
13. 13. Cook the risotto while stirring constantly for about 20 minutes until al dente.
14. 14. Add more broth as needed.
15. 15. Make sure the rice is always lightly covered with liquid.
16. 16. Halve the pear.
17. 17. Remove the core and seeds from the pear.
18. 18. Cut the pear into wedges.
19. 19. Wash the thyme.
20. 20. Shake the thyme dry.
21. 21. Strip the thyme leaves from the stems.
22. 22. Tear the bacon into coarse pieces.
23. 23. Heat a pan on high heat.
24. 24. Fry the bacon in the hot pan for about 2 minutes until crispy.
25. 25. Add the pear wedges and thyme to the pan.
26. 26. Fry the pear and thyme for about 3 minutes.
27. 27. Season the pan mixture with salt and pepper.
28. 28. Fold 3 tbsp of butter into the finished risotto.
29. 29. Fold the Parmesan into the risotto.
30. 30. Season the risotto with salt and pepper to taste.
31. 31. Plate the chestnut risotto.
32. 32. Serve the risotto with the fried pears and bacon.

Nutrition per serving

• kcal: 762
• Protein: 15 g · Fett/Fat: 38 g · Carbs: 88 g