10-Minute Chestnut Risotto Recipe

Name: 10-Minute Chestnut Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Roasted/processed chestnuts (unsweetened); 1 rice bowl's worth Cooked white rice; 1 Parmesan cheese; 20 ml White wine; 200 ml Consomme bouillon cubes; 1 dash Salt and pepper; 1 small Finely chopped onions; 10 grams Butter; 20 ml Heavy cream to taste; 1 dash Parsley/rosemary, minced

Servings: persons

10 Roasted/processed chestnuts (unsweetened)
1 rice bowl's worth Cooked white rice
1 Parmesan cheese
20 ml White wine
200 ml Consomme bouillon cubes
1 dash Salt and pepper
1 small Finely chopped onions
10 grams Butter
20 ml Heavy cream to taste
1 dash Parsley/rosemary, minced

1
Defrost the frozen rice.
2
Peel the roasted chestnuts and break into 2-3 pieces.
3
Cook the onion in butter.
4
Add the chestnuts and cook, then pour in the white wine.
5
Add the rice and bouillon.
6
Simmer for 5-8 minutes on medium to low heat.
7
Stop the heat, mix in the cheese, and season with salt and pepper.
8
Top with shredded parsley or rosemary.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 Roasted/processed chestnuts (unsweetened), 1 rice bowl's worth Cooked white rice, 1 Parmesan cheese, 20 ml White wine, and more.

Yes, 10-Minute Chestnut Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

10-Minute Chestnut Risotto

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