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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Chestnut Risotto

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.2

$2.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian side dish Mediterranean,Italian,European
spoonacular Score:73%

Spoonacular Score: 73%

 

If you want to add more Mediterranean recipes to your repertoire, Chestnut Risotto might be a recipe you should try. This recipe serves 4 and costs $2.2 per serving. One serving contains 580 calories, 12g of protein, and 21g of fat. It works well as a side dish. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes about about 45 minutes. If you have chicken stock, olive oil, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid. If you like this recipe, you might also like recipes such as Chestnut & butternut risotto, Chestnut Mushroom Vegan Risotto, and Chestnut Risotto with Butternut Squash.

Risotto on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Piccini Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.

Piccini Chianti Classico

A complex and persistent nose filled with notes of cherry and wild berries. The palate is well structured, elegant, round and smooth with fruity notes and soft tannins and a long finish. An ideal pairing for grilled red meat and pasta al ragu. Blend: 90% Sangiovese, 10% Merlot

» Get this wine on Wine.com

Ingredients

Servings:
7.06 oz
7.06 oz chestnuts
chestnuts
1
1  onion
onion
2
2  garlic cloves
garlic cloves
8.82 oz
8.82 oz arborio rice
arborio rice
5 Tbsps
5 Tbsps olive oil
olive oil
1.06 qt
1.06 qt chicken stock
chicken stock
some
some salt
salt
2
2  bay leaves
bay leaves
some
some spring onion
spring onion
7.06 oz chestnuts
7.06 oz
chestnuts
1  onion
1
onion
2  garlic cloves
2
garlic cloves
8.82 oz arborio rice
8.82 oz
arborio rice
5 Tbsps olive oil
5 Tbsps
olive oil
1.06 qt chicken stock
1.06 qt
chicken stock
some salt
some
salt
2  bay leaves
2
bay leaves
some spring onion
some
spring onion

Equipment

frying pan
frying pan
ladle
ladle
frying pan
frying pan
ladle
ladle


Instructions

In a large skillet heat up oil, add garlic and onions; saut for 3 minutes then add mushrooms and continue for further 5 minutes. Add bay leaves. Stir in rice. Add vegetable or chicken stock, one ladle at a time. Simmer until liquid has been absorbed; dont forget to stir to avoid sticking. Continue to add the stock in this way, until all the stock has been absorbed and the rice cooked. Season with salt and pepper. Sprinkle with chopped spring onion.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.20
Ingredient
200 grams chestnuts
1 onion
2 garlic cloves
250 grams arborio rice
5 tablespoons olive oil
1 liter chicken stock
2 bay leaves
some spring onion
Price
$2.43
$0.24
$0.13
$1.88
$0.83
$3.21
$0.04
$0.04
$8.81

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
580k Calories
11g Protein
21g Total Fat
83g Carbs
31% Health Score
Limit These
Calories
580k
29%

Fat
21g
33%

  Saturated Fat
3g
21%

Carbohydrates
83g
28%

  Sugar
5g
6%

Cholesterol
7mg
3%

Sodium
409mg
18%

Get Enough Of These
Protein
11g
23%

Folate
192µg
48%

Manganese
0.88mg
44%

Vitamin B3
7mg
36%

Vitamin B1
0.53mg
35%

Vitamin C
23mg
28%

Copper
0.49mg
25%

Vitamin B6
0.49mg
24%

Selenium
15µg
22%

Iron
3mg
21%

Vitamin E
2mg
17%

Potassium
602mg
17%

Phosphorus
156mg
16%

Vitamin B2
0.26mg
15%

Vitamin K
14µg
14%

Vitamin B5
1mg
11%

Magnesium
42mg
11%

Fiber
2g
9%

Zinc
1mg
9%

Calcium
29mg
3%

covered percent of daily need

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