Indulge in a culinary journey with our tantalizing Roast Chestnut and Cranberry Risotto recipe, a delightful symphony of flavors and textures. This dish is a perfect blend of sweet and savory, where roasted chestnuts add a nutty richness, while cranberries provide a vibrant tartness. Arborio rice, known for its exceptional ability to absorb and retain flavors, forms the heart of this creamy risotto, creating a luscious and satisfying base. Enhanced with the aromatic notes of white wine, vegetable broth, and a touch of fresh herbs, each bite promises a burst of delectable flavors. Discover the art of preparing this exquisite dish, along with two additional tempting variations: a hearty Mushroom and Leek Risotto and a vibrant Roasted Butternut Squash and Spinach Risotto. Embark on a culinary adventure and savor the exquisite flavors of these risotto recipes, sure to become favorites in your kitchen.
Here are our top 5 tried and tested recipes!
CRANBERRY AND ROASTED GARLIC RISOTTO
DaVita dietitian Jennifer's kidney-friendly recipe for Cranberry and Roasted Garlic Risotto is ideal for a cozy meal at home with family, and special enough to dazzle guests.
Provided by DaVita renal dietitian Jennifer from New Jersey.
Yield 4
Number Of Ingredients 1
Steps:
- Preheat oven to 425° F. Spray a casserole dish with nonstick cooking spray.
- Mince onion.
- Melt butter in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
- Add rice and cook for 2 minutes.
- Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
- Pour into casserole dish. Cover and bake for 30 minutes.
- Remove from oven and sprinkle Parmesan cheese over the top. Serve immediately.
Nutrition Facts : Calories 267, Carbohydrate 43 g, Cholesterol 17 mg, Fat 7 g, Fiber 2.9 g, Protein 8 g, ServingSize 3/4 cup, Sodium 100 mg
CRANBERRY ROASTED GARLIC RISOTTO
Found this on www.oceanspray.com and placed here for safekeeping. Thanks to Redsie for the cooking time and temperature.
Provided by Kats Mom
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Grease a covered casserole dish.
- Melt butter or margarine in a large saucepan.
- Add roasted garlic and onion; cook over medium heat until soft.
- Add rice; cook for 2 minutes.
- Add broth and sweetened dried cranberries; bring to a boil for 2 minutes.
- Pour mixture into casserole dish and bake for 25 minutes.
- Stir in cheese and serve immediately.
Nutrition Facts : Calories 289.8, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.4, Sodium 443.6, Carbohydrate 51.2, Fiber 2.6, Sugar 15.8, Protein 5.7
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!
CHESTNUT RISOTTO WITH BUTTERNUT SQUASH
Categories Herb Rice Vegetable Side Sauté Parmesan Butternut Squash Fall Winter Thyme Chestnut Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 12
Steps:
- Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
- Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next until rice is just tender, stirring frequently, about 25 minutes total. Stir in chestnuts, thyme, and marjoram. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley. Season risotto with salt and pepper and serve.
CHESTNUT & BUTTERNUT RISOTTO
This comforting Italian rice supper is a great way to use up leftover chestnuts
Provided by Silvana Franco
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the onion and garlic, and cook for 5 mins. Add the squash, sage and rice, and cook for a further 2 mins.
- Pour in the stock and cook, stirring regularly, for 15 mins. Add the chestnuts and cook for a further 5 mins or until the rice is tender and the stock has been absorbed.
- Stir in the butter, parsley and Parmesan. Divide risotto between bowls, scatter with extra Parmesan, season and serve.
Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium
Tips:
- Use fresh chestnuts: Fresh chestnuts have a sweeter flavor and a more tender texture than dried chestnuts.
- Roast the chestnuts before using them: Roasting the chestnuts intensifies their flavor and makes them easier to peel.
- Use a good quality risotto rice: Arborio or Carnaroli rice are the best choices for risotto because they hold their shape and have a creamy texture.
- Toast the rice before adding the liquid: This helps to develop the rice's flavor and prevent it from becoming mushy.
- Add the liquid gradually: Adding the liquid gradually allows the rice to absorb it evenly and prevents the risotto from becoming too soupy.
- Stir the risotto frequently: Stirring the risotto frequently helps to prevent the rice from sticking to the bottom of the pan and also helps to create a creamy texture.
- Cook the risotto until it is al dente: The risotto should be cooked until it is al dente, or slightly firm to the bite. Overcooked risotto will be mushy.
- Stir in the butter and cheese at the end: Adding the butter and cheese at the end of the cooking process helps to create a creamy and flavorful risotto.
- Serve the risotto immediately: Risotto is best served immediately after it is cooked.
Conclusion:
Roast chestnut and cranberry risotto is a delicious and festive dish that is perfect for a special occasion. The roasted chestnuts add a sweet and nutty flavor to the risotto, while the cranberries add a tart and tangy flavor. The dish is also creamy and flavorful, thanks to the use of butter, cheese, and white wine. If you are looking for a unique and delicious risotto recipe, this roast chestnut and cranberry risotto is definitely worth trying.
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