Risotto with chestnuts

Ingredients for 4 servings:

• 400 g risotto rice
• 1 liter vegetable stock or chicken stock
• 200 ml white wine
• 200 g chestnuts, vacuum-packed
• 2 garlic cloves
• 1 onion(s)
• 80 g Parmesan, grated
• salt and pepper
• Parsley
• olive oil
• possibly butter or argan oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the onion and garlic clove and finely dice, then finely chop the chestnuts. Heat the vegetable stock in a saucepan. Sauté the onion and garlic in olive oil in a second pan. Add the rice and sauté briefly. Deglaze with white wine and allow it to reduce completely, then gradually add the vegetable stock, stirring constantly. Add the chestnuts and continue to cook. Season with salt and pepper. When the rice is al dente, remove from the heat. Stir in the Parmesan cheese and parsley. If desired, stir in a tablespoon of butter or a little argan oil. Note: If chicken stock is used, the dish is no longer vegetarian.