Autumn Risotto with Chestnuts and Forest Mushrooms
Chestnuts are incredibly versatile. Roasting them is fun, but they’re also delicious in a seasonal risotto.
Ingredients for 2 people
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150 g risotto rice
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100 g roasted chestnuts, peeled
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150 g forest mushrooms (e.g. chanterelles, boletes)
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1 onion, finely chopped
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2 tbsp oil
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Salt and pepper
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650 ml vegetable broth (kept just below boiling point)
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20 g fresh shaved Parmesan
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Fresh parsley
Preparation
Sauté the onion in the oil. Add the chestnuts and mushrooms (cut large ones into pieces) and briefly fry over high heat. Then add the rice and stir until the grains are glossy. Reduce heat to low.
Gradually add the hot broth, stirring frequently. Once the rice absorbs most of the broth, add more.
Taste after 25 minutes to check if the rice is tender; if not, add the final portion of broth.
Drizzle with extra virgin olive oil before serving, then sprinkle with shaved Parmesan and fresh parsley.
Per serving: 510 kcal, 14 g protein, 80 g carbohydrates, 14 g fat.