ROAST CHESTNUT AND CRANBERRY RISOTTO
Steps:
- Roast the chestnuts (200C on a metal tray for about 20 mins should work, the shells will start to split when they're done. Be careful, one or two will pretend to be giant bits of popcorn and just explode) Shell and chop the nuts (I found chopping the nut in two with a sharp knife and scooping the flesh out with the handle of a teaspoon was faster than trying to peel them) Fine chop the onion and fry in butter until translucent, add some garlic if you like. Throw in the risotto rice and stir for about 2-3mins. Add the chopped nuts, and cranberries, then add half a pint of stock. Simmer. Stir continuously until its nearly absorbed and then add some more. Add the nutmeg. Keep adding a bit of stock and letting it absorb until you have about half a pint left. Stir regularly so that no rice sticks. Throw in your grated cheese and let it melt through the yum. Add the thyme and the rest of the stock, stir it some more until its all nice and gloopy. Serve alone, or with a baby leaf salad. Enjoy!
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[email protected]I'm allergic to chestnuts, so I substituted them with walnuts. It turned out really well!
Lucy Okai
[email protected]This risotto was way too salty. I think I accidentally added too much salt.
Rdbob Robinson
[email protected]I followed the recipe exactly, but my risotto never thickened up. I'm not sure what I did wrong.
junaid abbasi
[email protected]This risotto was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Paul Olimbaz
[email protected]I'm not sure I got the measurements right, because my risotto turned out a little too soupy. I'll have to try it again.
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[email protected]This risotto is a great way to use up leftover cranberries. It's also a great dish to make for a potluck.
Nokulunga Nomah
[email protected]I love the presentation of this risotto. The cranberries and chestnuts make it look so festive.
Md Romijul Korim
[email protected]This risotto is so creamy and flavorful. It's the perfect comfort food for a cold winter night.
Noneth wU glitch
[email protected]I've never made risotto before, but this recipe made it so easy. It turned out perfectly!
Barrack
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Gyamfi Ransford
[email protected]I'm not a huge fan of chestnuts, but I really enjoyed this risotto. The cranberries helped to balance out the flavor.
Delight Crown
[email protected]This risotto is so easy to make. I love that I can just throw everything in the pot and let it cook.
shemul Ahmed
[email protected]I love the creamy texture of this risotto. The chestnuts and cranberries add a nice touch of sweetness and crunch.
Mercy Killer yt
[email protected]I've made this risotto several times and it's always a success. It's a great dish to serve for a special occasion.
Moonga Beenza Mazuba
[email protected]This is one of my favorite risotto recipes. It's always a hit with my family and friends.
Diego Zulu
[email protected]I love the combination of flavors in this risotto. The chestnuts are earthy and nutty, and the cranberries are tart and sweet. It's a really unique and delicious dish.
Joseph Tacho
[email protected]I followed the recipe exactly and it turned out perfectly. The risotto was creamy and flavorful, and the chestnuts and cranberries added a nice pop of color and texture.
hisham el attar
[email protected]This risotto was absolutely delicious! The chestnuts and cranberries added a unique and festive flavor. I will definitely be making this again for my holiday party.