Quick Wholegrain Chestnut Risotto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup brown rice
- 2 cup water
- 1 large onion (s)
- 2 cloves garlic, large
- 1 teaspoon, leveled salt
- 0.5 teaspoon ½ black pepper, freshly ground
- 1 pinch paprika, hot pink
- 1 tablespoon parsley
- 200 g chestnut (s), cooked, (vacuum-packed)
Print Recipe
Pin Recipe Instructions
- Measure the whole grain rice and wash it in a sieve. Finely chop the onion and garlic cloves. Cut the chestnuts into larger pieces, roughly quarter them. Cut the parsley very finely.
- Put all ingredients, including the spices, in a pressure cooker and stir. Set the pressure cooker to level II and cook for 20 minutes. Then place it on a cold stove and wait until the pressure cooker can be opened. Then open, stir, if necessary, season and season.
- This amount is enough for 2 people if nothing is eaten with it. You can e.g., Serve with carrot vegetables or put a wreath of cooked carrots around the risotto. But this risotto also goes well with festive dishes, especially in the cold season.
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