Chestnut and Sage Risotto
Serves 4
Prep Time 10 mins
Cooking 30 mins
Level low
Ingredjenti
- 1 cup Arborio rice
- ½ can Mayor Diced Onions
- 2 sinniet tewm, mitħunin
- 1 cup cooked chestnuts, chopped
- 4 cups Pinto’s Pride Vegetable Spoon Stock
- 1/4 cup Hanini Gibniet Nixfin, grated
- 2 tablespoons butter
- 1 mgħarfa żejt taż-żebbuġa
- 6 sage leaves, chopped
Heat olive oil and butter in a pot over medium heat. Sauté onion and garlic until softened, then add rice and cook for 1 minute. Add vegetable stock one ladle at a time, stirring until absorbed. Stir in chestnuts, Parmesan, and sage. Cook until the rice is creamy and tender.
