Roast Chestnut And Cranberry Risotto Recipe

Name: Roast Chestnut And Cranberry Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300g sweet chestnuts (aim to get about 200g once shelled); 100g dried cranberry; half a large white onion or one red onion; optional garlic 1-2 cloves to taste; 500g risotto rice; 3 pints of veg stock; 1/3 of a nutmeg grated; 125g wensleydale or red leicester, grated; a sprig of fresh thyme, chopped; Butter, for frying

Servings: persons

300g sweet chestnuts (aim to get about 200g once shelled)
100g dried cranberry
half a large white onion or one red onion
optional garlic 1-2 cloves to taste
500g risotto rice
3 pints of veg stock
1/3 of a nutmeg grated
125g wensleydale or red leicester, grated
a sprig of fresh thyme, chopped
Butter, for frying

1
Roast the chestnuts (200C on a metal tray for about 20 mins should work, the shells will start to split when they're done. Be careful, one or two will pretend to be giant bits of popcorn and just explode)
2
Shell and chop the nuts (I found chopping the nut in two with a sharp knife and scooping the flesh out with the handle of a teaspoon was faster than trying to peel them)
3
Fine chop the onion and fry in butter until translucent, add some garlic if you like. Throw in the risotto rice and stir for about 2-3mins.
4
Add the chopped nuts, and cranberries, then add half a pint of stock. Simmer. Stir continuously until its nearly absorbed and then add some more. Add the nutmeg.
5
Keep adding a bit of stock and letting it absorb until you have about half a pint left. Stir regularly so that no rice sticks.
6
Throw in your grated cheese and let it melt through the yum. Add the thyme and the rest of the stock, stir it some more until its all nice and gloopy.
7
Serve alone, or with a baby leaf salad.
8
Enjoy!

455

kcal

Calories

Fat

100

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: 300g sweet chestnuts (aim to get about 200g once shelled), 100g dried cranberry, half a large white onion or one red onion, optional garlic 1-2 cloves to taste, and more.

Yes, Roast Chestnut And Cranberry 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.

Roast Chestnut And Cranberry Risotto

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