First courses with boiled chestnuts: chestnut and pomegranate risotto, an autumn recipe I love! Just like the fresh porcini mushroom risotto or the classic pumpkin risotto, this dish also encompasses all the scents and flavors of the season.
I often prepare rice and cereals, and do you want to know my secret for making a creamy risotto? Of course, a nice stirring with butter and grated cheese, added off the heat with a good, decisive stir!
The chestnuts in the risotto give a sweet and delicate flavor that perfectly matches the fresh and tangy crunchiness of the pomegranate seeds, creating a unique and very pleasant contrast on the palate. Simple and genuine, the dish I propose today has a truly particular flavor. And to stay on the theme of autumn (equals harvest!), don’t miss my red wine and taleggio risotto: another delight to try.
But enough chatter! I’ll let you go to the kitchen right away to prepare this delicious risotto with chestnuts and pomegranate together.
See you at the next recipe!!!
ALSO TRY:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 595.34 (Kcal)
- Carbohydrates 86.72 (g) of which sugars 9.83 (g)
- Proteins 13.44 (g)
- Fat 19.23 (g) of which saturated 9.32 (g)of which unsaturated 4.86 (g)
- Fibers 5.16 (g)
- Sodium 1,885.51 (mg)
Indicative values for a portion of 675 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 320 Vialone Nano rice (Carnaroli or Arborio)
- 7 oz chestnuts, boiled (peeled)
- 1 pomegranate (large)
- 2 tbsp extra virgin olive oil
- 1 shallot
- Half cup white wine
- 6 cups vegetable broth
- 1.4 oz butter
- 2 oz grated Parmesan cheese
- to taste salt
- to taste pepper
- A few leaves thyme
Tools
- Saucepan
- Citrus Juicer
Steps
Peel and coarsely chop the boiled chestnuts.
Cut the pomegranate in half and seed one of the halves.
Squeeze the other half with a citrus juicer to extract the juice.
In a saucepan, sauté the chopped shallot with the extra virgin olive oil.
Add the rice and toast it for a couple of minutes, then pour in the white wine and let it evaporate.
Continue cooking the risotto by gradually adding the hot broth and stirring occasionally. Adjust the salt.
After about 10 minutes, add the peeled chestnuts, and when the rice is almost cooked, add the pomegranate juice and mix well.
Turn off the heat and stir in the grated Parmesan cheese and butter.
Now all that’s left is to plate the rice, decorate with fresh pomegranate seeds, a few thyme leaves, and if you like, a bit of freshly ground black pepper. Enjoy your meal!
Storage and Tips
Storage: The risotto with chestnuts and pomegranate is best consumed immediately. If you have any leftovers, you can store them in the fridge for 1–2 days in an airtight container. When serving, reheat with a splash of broth or water to restore its creamy texture.
I recommend adding the pomegranate seeds only after reheating, so they remain fresh and crunchy.
Tips: use soft (well-cooked) and sweet chestnuts.
To not overpower the flavors, you can use water instead of vegetable broth.
FAQ
What type of rice should I choose?
It’s best to use Carnaroli, Vialone Nano, or Arborio, as they hold up well during cooking and offer a creamy texture.
How do I prevent the rice from sticking to the pot?
Stir often and add the broth one ladle at a time, only after the rice has absorbed the previous one.
What should I do if I have leftovers?
Reuse it to create new recipes: rice balls, baked cakes, or fillings for vegetables. Zero waste and maximum creativity!
