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Chestnut and Pumpkin Risotto
Chestnut and Pumpkin Risotto

Chestnut and Pumpkin Risotto

with celery, parmesan cheese, goat cheese and white wine

For cold days, hot, irresistible solutions with a touch of the season!

40 min

396 kcal

4 doses



You will also need:

The following ingredients will not be added to your grocery list.

to taste

to taste

to taste

to taste

1,000.0 mL

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

396 kcal

1,659 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For the Broth:


Place the water, 1 onion with the peel, 50g pumpkin, 1 crushed garlic clove, 1 branch and rosemary and thyme (optional), 1 bay leaf and pepper, and bring to a high heat.


When it starts to boil, reduce to medium heat, add the onion soup and cook for about 20 min. Strain the broth and set aside.

Para or Risotto:


Chop another onion, another garlic clove and celery and sauté with olive oil in a large frying pan.


Once golden, add the rice, season with salt and increase to high heat.


Drizzle with wine and let it evaporate. Reduce to medium heat and add the remaining 200g broken pumpkin into small cubes and 10 chestnuts.


Add a soup ladle of the broth and keep stirring.


Let the broth evaporate and add another soup ladle of the broth. Repeat this process until the broth is finished.


As soon as the last shell is added, add the grated parmesan cheese.


Rectify the seasonings and serve with the goat cheese in pieces on top (optional).