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Roasted Chestnut and Wild Mushroom Risotto
Roasted Chestnut and Wild Mushroom Risotto

Roasted Chestnut and Wild Mushroom Risotto
A rich and creamy vegan risotto featuring seasonal chestnuts and wild mushrooms, perfect for a cozy autumn dinner.
Roasted Chestnut and Wild Mushroom Risotto
Ingredients:
1
Servings
  • 150
    g
     arborio rice
  • 100
    g
     chestnut
  • 150
    g
     wild mushroom
  • 500
    ml
     vegetable broth
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 20
    ml
     olive oil
  • 5
    g
     thyme
  • 2
    g
     black pepper
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Roasted Chestnut and Wild Mushroom Risotto
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and minced garlic, sauté until translucent, about 5 minutes.
  3. Stir in arborio rice, cook for another minute until the rice is slightly toasted.
  4. Gradually add vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more.
  5. Continue this process for about 20 minutes until the rice is creamy and al dente.
  6. In a separate pan, sauté wild mushrooms with a bit of olive oil until golden brown.
  7. Add roasted chestnuts and thyme to the mushrooms, cook for another few minutes.
  8. Fold the mushroom and chestnut mixture into the risotto.
  9. Season with black pepper to taste and serve hot.
Nutrition Per Serving 1033 g Per 100g
Energy 1018.8 kcal 99 kcal
Protein 23.9 g 2.3 g
Fibre 15.9 g 1.5 g
Salt 5 g 0.5 g
Sugar 15.6 g 1.5 g
Carbohydrates 185 g 17.9 g
Fat 23.7 g 2.3 g
  • 150
    g
     arborio rice
  • 100
    g
     chestnut
  • 150
    g
     wild mushroom
  • 500
    ml
     vegetable broth
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 20
    ml
     olive oil
  • 5
    g
     thyme
  • 2
    g
     black pepper
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and minced garlic, sauté until translucent, about 5 minutes.

Stir in arborio rice, cook for another minute until the rice is slightly toasted.

Gradually add vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more.

Continue this process for about 20 minutes until the rice is creamy and al dente.

In a separate pan, sauté wild mushrooms with a bit of olive oil until golden brown.

Add roasted chestnuts and thyme to the mushrooms, cook for another few minutes.

Fold the mushroom and chestnut mixture into the risotto.

Season with black pepper to taste and serve hot.

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