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Roasted Chestnut & Mushroom Risotto

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Roasted Chestnut & Mushroom Risotto is a cozy and indulgent dish that brings the warmth of autumn to your table. Creamy Arborio rice pairs beautifully with sweet roasted chestnuts and earthy sautéed mushrooms, creating a flavor profile that delights the senses. Ideal for intimate dinners or festive gatherings, this risotto will impress guests and make every meal feel special. With simple techniques, you’ll achieve restaurant-quality results right in your own kitchen.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups vegetable broth
  • 1 cup fresh mushrooms (cremini and shiitake mix)
  • 1/2 cup roasted chestnuts (chopped)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Fresh parsley or thyme (for garnish)
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat the vegetable broth over low heat and keep warm.
  2. In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in Arborio rice and toast for about 2 minutes until golden.
  5. Gradually add warm broth, one-half cup at a time, stirring frequently until absorbed (approximately 20 minutes).
  6. Once the rice is al dente, fold in sliced mushrooms and chopped roasted chestnuts; cook for an additional 5 minutes.
  7. Remove from heat and stir in butter, grated Parmesan cheese, and fresh herbs. Season as desired.
  8. Serve immediately garnished with extra herbs or cheese.

Nutrition

Keywords: For a vegan option, omit cheese and use vegetable broth. You can customize by adding spinach or kale during cooking for added nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat with a splash of broth.

Find it online: https://homelytastes.com/irresistible-roasted-chestnut-mushroom-risotto-recipe/