Chestnut and Truffle Risotto Recipe | Vegetarian Risotto Recipe
Taken from her book Angela's Kitchen, this indulgent chestnut and truffle risotto recipe is quick, easy and incredibly luxurious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
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
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