ingredients

3 dl of rice
300 g peeled pumpkin
100 g of chestnuts cooked under vacuum
1 red onion
1 onion
1 tbsp. to c. shave of oregano
Tabasco (according to taste)
40 g grated Parmesan cheese
25 cl of dry white wine
15 g of butter
1 tbsp. to s. olive oil

Equipment

1 medium saucepan
1 large saucepan or 1 casserole
1 wooden spoon

Steps

Risotto with chestnut

1- Approx. 25 min before serving: break up the pumpkin, cover it with water in the medium saucepan, salt, boil approx. 5 min: as soon as it is tender, drain. Chop separately onion and red onion. In the large saucepan, heat oil and onion; as soon as it is transparent add the rice, stir 1 min, pour the wine. Cook over low heat.

2- Cook: when there is almost no more juice, pour 15 cl of water, stir by scraping the bottom; for approx. 1 dl of water each time the juice has been absorbed. The risotto is cooked when the grains are still a little firm to heart and tender around. 5 min before the end, add Tabasco and oregano.

3- Finish: When the risotto is cooked, add pumpkin and chestnuts in large pieces; as soon as they are hot, add red onion, butter and parmesan, stir to melt, cover, let stand 3 min off the heat.

tips

Rice . Carnaroli or Arborio (Riso Gallo), we find these varieties for risotto in supermarkets.

Chestnut . Fruit of the "breadfruit" Cevennes, it brings energy, fiber, minerals (calcium, magnesium, potassium, iron), vitamins E and B, and even proteins (4 g / 100 g) ...