Chestnut and Truffle Risotto Recipe | Vegetarian Risotto Recipe

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 350g risotto rice
• 200ml white wine
• about 850ml hot vegetable stock
• 250g cooked chestnuts (vacuum-packed are fine)
• 200g cold butter, diced
• 50g Parmesan cheese, freshly grated
• 1 tbsp chopped flatleaf parsley
• 1 truffle, finely chopped, or 1 tbsp truffle oil
• salt and freshly ground black pepper