Our chestnut risotto us the perfect festive dinner to make this year. it’s deliciously creamy and packed full of rich, nutty flavour thanks to the chestnuts, miso and almond milk. we love to top it with a dollop of coconut yoghurt, some sliced roasted chestnuts and a handful of chopped parsley. download the deliciously ella app for the all our christmas feast #4 recipes.
ingredients
200g risotto rice
1x 200g pack of chestnut puree
1 veggie stock cube, mixed with 500ml boiling water
2 sticks of celery, finely diced
1 onion, peeled and diced
3 garlic cloves, peeled and chopped
2 teaspoons of brown rice miso paste
1 tablespoon of dried rosemary
200ml almond milk, plus more if needed
drizzle of olive oil
pinch of salt
method
place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and a pinch of salt. mix well and cook for 10 minutes until soft.
once soft, add the dried rosemary, mix well and cook for 5 more minutes.
add the risotto rice and mix well. cook for a few minutes before adding half of the veggie stock and stirring well. cook for around 25 minutes, adding the rest of the veggie stock, bit by bit, until it is all finished and the rice feels soft. you can also add a dash of almond milk during this time if the stock water is absorbed too quickly.
once all of the stock is absorbed by the rice, add the chestnut puree, almond milk and brown rice miso paste. mix well until everything comes together and cook for 5-10 more until the mixture becomes thick and creamy. if the risotto ever becomes too thick, you can add a dash more almond milk.
once ready to serve, spoon the risotto into bowls and top with your favourite toppings. we love to top this with a dollop of coconut yoghurt, some sliced roasted chestnuts and a handful of fresh parsley.
