10-Minute Chestnut Risotto

10-Minute Chestnut Risotto

If you have frozen or cooked rice, you can make this in 10 minutes.
Risotto with roasted chestnuts for a good aroma and nutrients. Also warms you up.

Ingredients: 1 serving

Roasted/processed chestnuts (unsweetened)
about 10
Cooked white rice
1 rice bowl's worth (150 g)
Parmesan cheese
as needed
White wine
about 20 ml
Consomme bouillon cubes
about 200 ml
Salt and pepper
a small amount
Finely chopped onions
1 small
10 g
Heavy cream to taste
10-20 ml
Parsley/rosemary, minced
a small amount


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.

Story Behind this Recipe

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.