Another recipe with seasonal products. This time it’s chestnuts, which don’t always have to be roasted or boiled, they can be part of a delicious risotto.
You already know that we always favor seasonal products. That and beautiful dishes that fill our eyes and bellies. This time the suggestion is from Francisca Mendes, from the Green_delights blog, who presents us with a mushroom and chestnut risotto. How cozy in the stomach.
1 pack marron mushrooms (300g)⠀
1 cup of rice for risotto⠀
1 tablespoon olive oil⠀
1 large onion⠀
2 cloves of garlic⠀
1/3 cup white wine⠀
1L vegetable stock⠀
1 + 1/4 cup frozen chestnuts⠀
1 tablespoon of vegetable spread (or margarine)⠀
Salt and black pepper to taste⠀
In a saucepan over medium-high heat, place the chopped onion and garlic with the olive oil. Let it cook for about 2 minutes. Add the sliced mushrooms and let it sauté for another 2-3 minutes. Add the rice as well. Meanwhile put the ready-to-use vegetable stock in a saucepan over low heat (to keep warm).⠀
After the rice has cooked for about 2 minutes add the white wine. Meanwhile place the chestnuts to thaw in a bowl of boiling water or in the microwave. Drain the water and slice the chestnuts.⠀
Add a ladle or two of vegetable broth to the rice and stir well. Let it cook for about 5 minutes. Add the chestnuts to the rice.⠀ Continue adding broth little by little, stirring regularly, until the rice is well cooked.⠀
At the end you can add salt and black pepper to taste. Turn off the heat and add the vegetable cream (or margarine) and stir well.⠀