Chestnut Risotto
Chestnut Risotto might be a good recipe to expand your hor d'oeuvre recipe box.
- Servings: 4
- Total cooking time:
Ingredients:
- 200 grams chestnuts, washed and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 250 grams Arborio rice
- 5 tablespoons olive oil
- liters vegetable or chicken stock
- Salt, pepper to taste
- 2 bay leaves
- Spring onion to garnish
Instructions:
- In a large skillet heat up oil, add garlic and onions; saut for 3 minutes then add mushrooms and continue for further 5 minutes.
- Add bay leaves.
- Stir in rice.
- Add vegetable or chicken stock, one ladle at a time. Simmer until liquid has been absorbed; dont forget to stir to avoid sticking.
- Continue to add the stock in this way, until all the stock has been absorbed and the rice cooked.
- Season with salt and pepper.
- Sprinkle with chopped spring onion.
