Chestnut and bean risotto
This chestnut and bean risotto is a special version so it’s ideal for the festive season – serve it as a starter at a dinner party or as a main dish for lunch (it’s very filling!). It’s also just the thing for Halloween or bonfire night!
Ingredients
Method
- In a heavy based saucepan melt the butter.
- Slice the pancetta into very thin strips and fry these with the rosemary for about 10 minutes.
- In another saucepan bring the chicken stock to a boil and keep it simmering.
- Cut the chestnuts into rough pieces and add the pancetta. Stir for 1-2 minutes, then add the rice and stir for a minute. Then start adding the hot soup, only a ladleful at the time – when the stock has absorbed, add the next portion. Keep stirring.
- When you’ve used up the stock, pour in the milk and cook for about 15 minutes – while occasionally stirring. Turn off the heat under the stock pan!
- When the milk has absorbed, taste it. The rice should be al dente, the chestnuts should be soft. Stir in the beans. Sprinkle with the grated parmesan just before serving.