Vegetable Risotto with Dates and Chestnuts

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Vegetable Risotto with Dates and Chestnuts

Instructions

Put the whole grain rice and water in a pressure cooker along with the spices and stir. Cut the ginger and onion very finely and add.
Cut the chestnuts and dates into larger pieces. Cut the carrots into thick, half slices (not too fine, otherwise they will overcook, cut whole thick slices for small carrots). Cut the celeriac into cubes. Put all these ingredients in the pot.
Mix everything together and make sure that the rice grains are not on the vegetables, but in the water below. The vegetables must not be covered with water, otherwise a soup will result - please keep to the amount of water.
Close the pressure cooker and leave on level II for 20 minutes on the stove. Then leave the pot on the switched off hotplate until you can open the lid. Without a pressure cooker, the cooking time is around 40 - 45 minutes, it may then be necessary to add more water.
Important: The quantities given for carrots and celeriac apply to ready-to-cook, peeled vegetables and for dates to pitted dates.
The dish is sufficient as a main course for 4 people, but also fits as a side dish, for example. B. with creamed meat and salad. As a side dish, it is enough for 6 - 8 people.

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