Chestnut & Mushroom Risotto

Nutrition per serving (estimate)

Why we like it

Stirring the rice slowly releases its starch for a creamy texture, and chestnuts add a soft, sweet nuttiness that pairs well with earthy mushrooms. Unlike most nuts, chestnuts are low in fat and high in carbohydrate.

Ingredients

• 200g arborio rice
• 200g mixed mushrooms
• 100g cooked chestnuts
• 1 onion
• 3 garlic cloves
• 150ml white wine
• 800ml warm vegetable stock
• 30g parmesan
• 2 tbsp butter
• 1 tbsp olive oil
• Fresh thyme
• Salt and pepper

Method

1. Heat stock in a separate pan — keep warm throughout.
2. Dice onion finely. Slice mushrooms.
3. Heat olive oil and half butter. Cook onion 4 minutes.
4. Add garlic and mushrooms. Cook 4 minutes until golden.
5. Add rice. Stir 2 minutes until translucent at edges.
6. Add wine. Stir until absorbed.
7. Add stock one ladle at a time, stirring constantly — 18-20 minutes total.
8. Add chestnuts with final ladle of stock.
9. Remove from heat. Stir in remaining butter and parmesan.
10. Rest 2 minutes. Season. Serve with fresh thyme.