Chestnut risotto

Chestnut risotto

Total: 40 Min. | Active: 40 Min.
vegetarian, lactose-free
Nutritional value / person: 482 kcal
, Fat: 11 g
, Carbohydrate: 78 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chestnut topping

a little olive oil
100 g pickled onions (borettane) , quartered
100 g frozen peeled chestnuts, defrosted, roughly chopped
2 tbsp sage, finely chopped
1 tsp sugar
2 tsp water
¼ tsp sea salt


1 tbsp olive oil
50 g pickled onions (borettane) , finely chopped
2 garlic cloves, squeezed
300 g risotto rice (e.g. Carnaroli)
100 g frozen peeled chestnuts, defrosted, roughly chopped
3 dl white wine
7 dl vegetable bouillon
80 g grated Parmesan
salt and pepper to taste
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How it's done

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Chestnut topping

Heat the oil in a non-stick frying pan. Stir fry the onions for approx. 3 mins. Add the chestnuts and sage, cook briefly. Add the sugar and water, season with salt. Set aside the topping.


Heat the oil in a pan. Sauté the onions and garlic. Add the rice and sauté until translucent, stirring constantly. Add the chestnuts. Pour in half of the wine, reduce almost completely. Gradually add the stock and the remainder of the wine to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, season. Serve the risotto with the chestnut topping.

Good to know
Note: Borettane onions are onions preserved in red wine vinegar.

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