Risotto with Chestnuts and Leeks

Name: Risotto with Chestnuts and Leeks
Cuisine: Italian
Ingredients: Sea salt and freshly ground black pepper; 1 cup cooked, peeled chestnuts, crumbled; ⅓ cup dry white wine; ¾ cup Carnaroli risotto rice; Grated zest of 1 fresh lemon; Thyme leaves, for garnish; Sea salt and freshly ground black pepper; 4 cups spring or filtered water; 4 cups spring or filtered water; 2 medium leeks, trimmed, washed very well, thinly sliced; Extra virgin olive oil

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

There’s something so creamy and decadently rich about chestnuts that one would think they simply had to be bad for wellness. Nope. They’re a great gift from Mother Nature. A good source of antioxidants–even after cooking–they are rich in gallic acid and ellagic acid, two antioxidants that increase in concentration when cooked.

Ingredients

Extra virgin olive oil
2 medium leeks, trimmed, washed very well, thinly sliced
4 cups spring or filtere

Europe
Italy
Main course
Gluten-free
Vegan

Method

Place about 3 tablespoons oil in a deep skillet. Stir in leeks and turn heat to medium. When the leeks begin to sizzle, reduce heat to low and sweat, stirring occasionally, until almost silky, about 10 minutes.

Stir in rice until coated with oil. Add wine and cook, stirring until absorbed in