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Chestnut risotto
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 482
  • Fat about 11g
  • Carbohydrates about 78g
  • Protein about 15g
This is needed
This is needed for 4 people
Chestnut topping
  • a little olive oil
  • 100 g pickled onions (borettane) , quartered
  • 100 g frozen peeled chestnuts, defrosted, roughly chopped
  • 2 tbsp sage, finely chopped
  • 1 tsp sugar
  • 2 tsp water
  • 0.25 tsp sea salt
Risotto
  • 1 tbsp olive oil
  • 50 g pickled onions (borettane) , finely chopped
  • 2 garlic clove, squeezed
  • 100 g frozen peeled chestnuts, defrosted, roughly chopped
  • 300 g risotto rice (e.g. Carnaroli)
  • 3 dl white wine
  • 80 g grated Parmesan
  • 7 dl vegetable bouillon
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Chestnut topping
Heat the oil in a non-stick frying pan. Stir fry the onions for approx. 3 mins. Add the chestnuts and sage, cook briefly. Add the sugar and water, season with salt. Set aside the topping.
Risotto
Heat the oil in a pan. Sauté the onions and garlic. Add the rice and sauté until translucent, stirring constantly. Add the chestnuts. Pour in half of the wine, reduce almost completely. Gradually add the stock and the remainder of the wine to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, season. Serve the risotto with the chestnut topping.