Chestnut Risotto

1. 1

   In a large skillet heat up oil, add garlic and onions; saute for 3 minutes then add mushrooms and continue for further 5 minutes.

2. 2

   Add bay leaves.

3. 3

   Stir in rice.

4. 4

   Add vegetable or chicken stock, one ladle at a time. Simmer until liquid has been absorbed; don't forget to stir to avoid sticking.

5. 5

   Continue to add the stock in this way, until all the stock has been absorbed and the rice cooked.

6. 6

   Season with salt and pepper.

7. 7

   Sprinkle with chopped spring onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.