I was wondering how to name my dish, Winter Risotto or Vegan Chestnut Risotto. Then I’ve decided to go with Winter Risotto because it has winter flavours and it is so creamy and rich. I loved the richness of the chestnuts and I paired them with warming spices like ginger and pepper. On top I’ve added a bit of chilli flakes and the dish was delicious.
I’ve used coconut milk as a base, but if you want a less rich texture, use vegetable stock. Alternatively you can use light coconut milk. I’ve used full fat milk this time. I like the rich flavours, but you can adapt it to your taste. Like usual, I haven’t mentioned the amount for spices as it all depends on your personal taste.
This time I’ve used Arborio risotto rice. Arborio rice is an Italian short-grain rice, getting its name after the town of Arborio. It is also grown in the US.
Ingredients for 2 servings of Winter Risotto:
– 140g Arborio risotto rice
– 200ml water
– 400ml full fat coconut milk
– 150g roasted chestnuts
– 1 spoon of oil
– sea salt
– white pepper
– smoked paprika
– chilli flakes
Bring up the water to boiling point. When it’s boiling, add the rice and the coconut milk, and stir. Add cardamom, white pepper, salt, cumin, ginger, and stir. Leave on the hob for 20 minutes to cook, stirring from time to time so it doesn’t catch the bottom of the pan. Make sure the rice is cooked before taking it off the heat. Taste and add more spices if you think is necessary.
Meanwhile, heat up the oil in a frying pan. Add salt and smoked paprika and stir. The heat will make the flavours more intense, but don’t burn them or they will turn bitter. Now toss in the chestnuts pieces and stir. Leave to cook for a minute or two, until they are hot. Take off the heat and put them in the risotto. Incorporate with care, so the chestnuts keep their lovely shape.
Put the risotto on the plates and sprinkle chilli flakes on top. The vegan winter risotto is now ready to be served.