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Autumnal Chestnut and Wild Mushroom Risotto
Autumnal Chestnut and Wild Mushroom Risotto

Autumnal Chestnut and Wild Mushroom Risotto
A rich and creamy risotto featuring seasonal chestnuts and wild mushrooms, perfect for a cozy autumn dinner.
Autumnal Chestnut and Wild Mushroom Risotto

To provide a balanced meal with a focus on carbohydrates and proteins, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 100
    g
     arborio rice
  • 80
    g
     chestnut
  • 100
    g
     wild mushroom
  • 500
    ml
     vegetable stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumnal Chestnut and Wild Mushroom Risotto
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and minced garlic, sauté until translucent, about 5 minutes.
  3. Stir in arborio rice, cook for another minute until the rice is slightly toasted.
  4. Gradually add vegetable stock, one ladle at a time, stirring continuously until absorbed before adding more.
  5. After about 20 minutes, add chopped chestnuts and sliced wild mushrooms.
  6. Continue cooking and stirring for another 15 minutes until the rice is creamy and al dente.
  7. Season with salt, pepper, and fresh thyme.
  8. Serve hot, garnished with additional thyme if desired.
Nutrition Per Serving 915 g Per 100g
Energy 748.7 kcal 82 kcal
Protein 17.1 g 1.9 g
Fibre 13.5 g 1.5 g
Salt 4.1 g 0.4 g
Sugar 16.9 g 1.8 g
Carbohydrates 138 g 15.1 g
Fat 17 g 1.9 g
  • 100
    g
     arborio rice
  • 80
    g
     chestnut
  • 100
    g
     wild mushroom
  • 500
    ml
     vegetable stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 5
    g
     thyme
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and minced garlic, sauté until translucent, about 5 minutes.

Stir in arborio rice, cook for another minute until the rice is slightly toasted.

Gradually add vegetable stock, one ladle at a time, stirring continuously until absorbed before adding more.

After about 20 minutes, add chopped chestnuts and sliced wild mushrooms.

Continue cooking and stirring for another 15 minutes until the rice is creamy and al dente.

Season with salt, pepper, and fresh thyme.

Serve hot, garnished with additional thyme if desired.

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