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Chestnut Risotto
Ingredients
- 200 grams chestnuts, washed and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 250 grams Arborio rice
- 5 tablespoons olive oil
- liters vegetable or chicken stock
- Salt, pepper to taste
- 2 bay leaves
- Spring onion to garnish
Instructions
In a large skillet heat up oil, add garlic and onions; saut for 3 minutes then add mushrooms and continue for further 5 minutes.
Add bay leaves.
Stir in rice.
Add vegetable or chicken stock, one ladle at a time. Simmer until liquid has been absorbed; dont forget to stir to avoid sticking.
Continue to add the stock in this way, until all the stock has been absorbed and the rice cooked.
Season with salt and pepper.
Sprinkle with chopped spring onion.