Chestnut and Parmesan Risotto

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Chestnut and Parmesan Risotto
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
1 garlic clove
1 shallot
200 grams cooked Chestnuts
2 Tbsps olive oil
300 grams Arborio rice
150 milliliters dry white wine
800 milliliters Vegetable broth
1 Tbsp finely chopped thyme
50 grams freshly grated Parmesan
50 grams Crème fraiche
salt
freshly ground peppers
2 Tbsps finely chopped parsley
Parmesan grater (for garnish)
How healthy are the main ingredients?
ChestnutParmesanolive oilparsleythymegarlic clove

Preparation steps

1.

Peel and finely chop the garlic and shallot. Finely chop the chestnuts. Heat the oil in a large saucepan and sauté the garlic, shallots and rice until translucent. Deglaze with the wine and enough vegetable broth to barely cover the rice. Cook for about 15-20 minutes, stirring often, until the rice is al dente, adding more vegetable broth as needed. Remove from heat, stir in the chestnuts and thyme, cover and let stand for 5 minutes. Just before serving, season with salt and pepper and stir in the parmesan cheese and crème fraîche. Spoon onto warmed plates, garnish with fresh parsley and top with additional parmesan cheese, if desired. 

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