Defrost the frozen rice. Peel the roasted chestnuts and break into 2-3 pieces. Cook the onion in butter.
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.
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.
Plenty delicious without using heavy cream. I had some whipped cream in the refrigerator, so I tried adding a bit. For the chestnuts, roasted are the most delicious. It's convenient if you dissolve the bouillon in hot water.