Chestnut Risotto

Ingredients

• 1 Garlic clove
• 1 Shallot
• 150 g cooked chestnuts (vacuum-packed)
• 1 yellow bell pepper
• 2 tbsp olive oil
• 300 g risotto rice
• 150 ml apple juice
• 800 ml vegetable broth
• 2 tbsp freshly chopped herbs (thyme, parsley, sage)
• 50 g freshly grated Parmesan
• 50 g crème fraîche
• Salt
• ground black pepper

Instructions

1. 1.

   Peel and finely chop the garlic and shallot. Finely chop the chestnuts as well. Wash the bell pepper, halve it, remove seeds, and dice into very small cubes. In a pot heat the oil and sauté the shallot with the garlic and rice until translucent. Deglaze with apple juice and add enough broth to just cover the rice. Let the liquid be absorbed by the rice while stirring, then add more broth. Continue this process until all broth is used up and the rice is cooked (about 25 minutes; it should still have a slight bite). Stir in the chestnuts and bell pepper and let simmer for 5 minutes. Wash the herbs, shake dry, pluck leaves, and finely chop. Mix in Parmesan, herbs, and crème fraîche. Season the risotto with salt and pepper. Serve on preheated plates.