Chestnut Risotto

Name: Chestnut Risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 25 g Butter; 250 g Risotto Rice; 600 ml Vegetable broth; 200 ml dry white wine; 125 g Parmesan cheese; 200 g cooked chestnuts (chestnuts, vacuum packed); 1 collar Sage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
25 g Butter
250 g Risotto Rice
600 ml Vegetable broth
200 ml dry white wine
125 g Parmesan cheese
200 g cooked chestnuts (chestnuts, vacuum packed)
1 collar Sage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel and finely dice the onion and garlic. Heat butter in a pot. Fry onion and garlic over low heat until translucent. Add rice and sauté briefly. Add broth and wine bit by bit, stirring from time to time.
2
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Grate the parmesan. Halve the chestnuts, fold them into the risotto 5-7 minutes before the end of the cooking time and simmer.
3
Wash the sage, shake dry, remove leaves except for something to garnish, pluck from the stems and cut into fine strips. Mix 75 g parmesan and sage into the risotto. Season to taste with salt, pepper and a little sugar.
4
Serve the risotto, garnish with sage and sprinkle some Parmesan cheese on each.