Chestnut Risotto

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
5 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 400 g Hokkaido Pumpkin
  • 1 medium onion
  • 1 Garlic clove
  • 900 ml Vegetable broth
  • 20 g Butter or margarine
  • 1 jar (240 g) Organic chestnuts, cooked
  • 6 TABLESPOONS Olive oil
  • 300 g Risotto Rice
  • 250 ml White wine
  • 75 g grated mountain cheese
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 Stem(s) Sage

Directions

  1. 1

    Wash pumpkin, dab dry, quarter and remove seeds. Cut the pumpkin into cubes. Peel onion and garlic and chop finely. Boil up the stock.

  2. 2

    Heat 20 g fat in a wide saucepan, sauté chestnuts in it for about 2 minutes and remove. 2 tablespoons olive

  3. 3

    Add rice and sauté briefly while stirring. Add wine and let it simmer.

  4. 4

    Add some hot stock until the rice is covered and simmer until the rice has absorbed the stock. Add the hot stock again and again and let it simmer openly at low to medium heat until the risotto is creamy (30-35 minutes).

  5. 5

    Stir from time to time.

  6. 6

    Stir chestnuts and mountain cheese into the finished risotto, season with salt and pepper. Wash the sage, shake dry and pluck the leaves from the stalks. Heat 4 tablespoons of oil in a pan and fry the sage leaves until crispy.

  7. 7

    Arrange the risotto in deep bowls. Spread sage leaves and oil on top.

Nutrition Facts

KCAL
740 kcal
CARBS
96 g
FATS
26 g
PROTEINS
15 g