10-Minute Chestnut Risotto

Name: 10-Minute Chestnut Risotto
Yield: 1 serving
Cuisine: American
Ingredients: 10 Roasted/processed chestnuts (unsweetened); 1 rice bowl's worth Cooked white rice; 1 Parmesan cheese; 20 ml White wine; 200 ml Consomme bouillon cubes; 1 dash Salt and pepper; 1 small Finely chopped onions; 10 grams Butter; 20 ml Heavy cream to taste; 1 dash Parsley/rosemary, minced

cookpad.japan @cookpad_jp

I had some leftover roasted chestnuts from yesterday's snack time.
They would be too hard eaten as-is, and microwaving them to warm them up would just make them harder. So I found a way to use them in dinner.
Using frozen rice I made a delicious dinner in no time.

Plenty delicious without using heavy cream. I had some whipped cream in the refrigerator, so I tried adding a bit.
For the chestnuts, roasted are the most delicious.
It's convenient if you dissolve the bouillon in hot water. Recipe by Brandy

cookpad.japan @cookpad_jp

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Ingredients

1 serving

10Roasted/processed chestnuts (unsweetened)
1rice bowl's worth Cooked white rice
1Parmesan cheese
20 mlWhite wine
200 mlConsomme bouillon cubes
1 dashSalt and pepper
1 smallFinely chopped onions
10 gramsButter
20 mlHeavy cream to taste
1 dashParsley/rosemary, minced

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Steps

1

Defrost the frozen rice. Peel the roasted chestnuts and break into 2-3 pieces. Cook the onion in butter.
2

Add the chestnuts and cook, then pour in the white wine. Add the rice and bouillon. Simmer for 5-8 minutes on medium to low heat.
3

Stop the heat, mix in the cheese, and season with salt and pepper. Top with shredded parsley or rosemary.