Piedmontese chestnut risotto

• Preparation time: 40 minutes
• Cooking time: 15 minutes
• difficulty: Bassa

How to prepare chestnut risotto

Fragrant and really tasty, the risotto with chestnuts It's a simple, nutritious, and healthy autumn dish. A true Piedmontese delicacy, it's creamy and made even tastier by the addition of aromatic herbs such as rosemary, parsley and bay leaves. A vegetarian recipe and a truly special first course: let's see how it's prepared.

Ingredients

• 350 g of chestnuts
• 300 g of rice
• 2 cloves of garlic
• 2 bay leaves
• 1 sprig of rosemary
• 1 tablespoon of chopped parsley
• Extra virgin olive oil
• Salt and pepper (to taste)

Preparation

• Peel the chestnuts and then cook them in a pan with plenty of water and the chestnut leaves. laurelThe chestnuts will be ready as soon as they become soft: allow for an hour of cooking.
• Once ready, mash the chestnuts with a fork and keep a few whole.
• Brown the onion in a pan rosemary and the garlic with the olive oil, also add the chestnuts, cook for a few minutes and then add the rice.
• From time to time, add a few ladles of chestnut cooking water or, alternatively, the vegetable broth: remember, however, in this case, to limit the amount of salt as the vegetable stock cube already contains it.
• Once cooked, add grated cheese, a pinch of black pepper, and chopped parsley to taste. Garnish with the reserved whole chestnuts and serve.

Read also:

• Chestnut jam: a recipe for making it at home
• Pumpkin and Chestnut Soup: The Ancient Recipe
• Chestnut and Apple Cake: Two Recipes