Main Dishesdeliciouslyella
Chestnut Risotto
This festive chestnut risotto is deliciously creamy and has a rich nutty flavour thanks to the chestnuts. We love this on its own or served with some sliced chestnuts and a crack of fresh pepper.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, celery and a pinch of salt. Mix well and cook for ⏱️ 10 minutes until soft.
drizzle of olive oilonion1garlic3 cloves
2
Once soft, add the dried rosemary, mix well and cook for 5 more minutes.
dried rosemary1 tablespoon
3
Add the risotto rice and mix well. Cook for a few minutes before pouring in ½ of the veggie stock and stirring well. Cook for around 25–⏱️ 30 minutes, adding the rest of the veggie stock (little by little) until all of the stock is added and the rice feels soft. You can also add a dash of almond milk at this stage if the stock has absorbed too quickly.
risotto rice7 oz
4
Once all of the stock has been absorbed, add the chestnut purée, almond milk and brown rice miso paste. Mix well until everything comes together and cook for 5-10 more until the mixture becomes thick and creamy. If the risotto ever becomes too thick, you can add a dash more almond milk.
brown rice miso paste3 teaspoons
5
When ready to serve, spoon the risotto into bowls and top with your favourite toppings — we love a dollop of coconut yoghurt, some chestnuts and a handful of fresh parsley.
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