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Brown Butter Chestnut Risotto

Name: Brown Butter Chestnut Risotto
Cook time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 100 g Pancetta; 20 g Butter; 1/2 White onion; 1 tsp Vegetable oil; 2 clove Garlic; 75 g Cooked chestnuts; 85 g Risotto rice; 75 ml White wine; 350 ml Water; 1/2 Vegetable stock cube; 30 g Pecorino; 1/4 tsp Fresh or dried thyme; 30 ml Double cream

This chestnut risotto is the perfect autumn winter dinner. It’s actually incredibly simple to make but feels like you’ve really gone to a lot of effort, and the result is an extra special dinner for one.

Cook

30m

Brown Butter Chestnut Risotto

This chestnut risotto is the perfect autumn winter dinner. It’s actually incredibly simple to make but feels like you’ve really gone to a lot of effort, and the result is an extra special dinner for one.

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

If using pancetta add to a cold pan and place over medium high heat. Cook for around five minutes until the fat has rendered out and the pancetta is golden and crispy.

For

1

M

I

100

g

Pancetta, optional

20

g

Butter

1/2

White onion, finely diced