Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.