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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!

Maggi

By Maggi

For 4 people Mediterranean

40 min

396 kcal

4 doses

Easy

Ingredients
Butternut Pumpkin

250 gr
Celery

2 stalks
Chestnut

80 gr
Cooking White Wine

50 mL
Dried Bay Leaf

to taste
Garlic

2 cloves
Goat Chèvre Cheese

100 gr
Grated Parmesan Cheese

30 gr
Onion Instant Soup

25 gr
Risotto Rice

150 gr
White Onion

2 uni
You will also need:

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

Black Pepper Grain

1 Tbsp
Olive Oil

to taste
Rosemary

to taste
Sea Salt

to taste
Thyme

to taste
Water

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:

01

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.

02

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:

01

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

02

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

03

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

04

Add a soup ladle of the broth and keep stirring.

05

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

06

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

07

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