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Cook Time: 40mins - Serves: 2

Perfect for cosy nights, this creamy risotto has a festive twist with added chestnuts.



5 Simply Chicken Chipolatas, chopped into small chunks

1 tbsp Olive Oil

1 White Onion, diced

Slash of White Wine

1 Chicken Stock Pot, made up with 1L of boiling water

150g Risotto Rice

180g Chestnuts, roughly chopped

25g Parmesan Cheese, grated


  1. Add the oil to a large saucepan, once hot, add the diced onion and chopped sausages, cook until onion is soft and sausages are browned all over.
  2. Add the risotto rice and stir for a minute, then add a splash of white wine, let it bubble for a minute before adding the hot stock, a ladleful at a time, stirring between each addition and ensuring the stock has been absorbed before adding more.
  3. When about a third of the stock is left, add the chopped chestnuts. Keep adding the stock until risotto rice has softened but slightly al dente.
  4. Remove from the heat, stir through the parmesan and season with black pepper.

Serve up and enjoy!

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