Summary

Ingredients

• 400 g risotto rice
• 1 liter vegetable stock or chicken stock
• 200 ml white wine
• 200 g chestnut (s), vacuum-packed
• 2 cloves garlic)
• 1 onion (s)
• 80 g parmesan, rated
• salt and pepper
• parsley
• olive oil
• possibly butter or argan oil

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Instructions

1. Cut the onion and the clove of garlic into fine cubes, also cut the chestnuts into small pieces.
2. Heat the vegetable stock in a saucepan. In a second saucepan, sauté the onion and garlic in olive oil. Add rice and sweat briefly as well. Deglaze with white wine and let it boil down completely, only then gradually add the stock while stirring constantly. Also add the chestnuts and let them cook. Season with salt and pepper.
3. When the rice is al dente, remove it from the heat and stir in the parmesan and parsley. Possibly stir in a tablespoon of butter or a little argan oil.
4. Note: If you use chicken stock, the dish is no longer vegetarian!