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
- 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.
- 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.
- 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.
- Remove from the heat, stir through the parmesan and season with black pepper.
Serve up and enjoy!