Chestnut Risotto

Name: Chestnut Risotto
Ingredients: 1 3/8 cups chestnuts washed and sliced; 1 onion chopped; 2 garlic cloves minced; 1 1/4 cups arborio rice; 5 tablespoons olive oil; 4 1/4 cups vegetable stock; salt; pepper; 2 bay leaves; spring onion to garnish

10 ingredients

7 steps

Ingredients

1 3/8 cups chestnuts washed and sliced
1 onion chopped
2 garlic cloves minced
1 1/4 cups arborio rice
5 tablespoons olive oil
4 1/4 cups vegetable stock
salt
pepper
2 bay leaves
spring onion to garnish

Directions

1

In a large skillet heat up oil, add garlic and onions; saute for 3 minutes then add mushrooms and continue for further 5 minutes.
2

Add bay leaves.
3

Stir in rice.
4

Add vegetable or chicken stock, one ladle at a time. Simmer until liquid has been absorbed; don't forget to stir to avoid sticking.
5

Continue to add the stock in this way, until all the stock has been absorbed and the rice cooked.
6

Season with salt and pepper.
7

Sprinkle with chopped spring onion.

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