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    Home » Recipes » Gluten Free

    Mushroom & chestnut creamy risotto

    Published: Dec 22, 2017 · Modified: Sep 21, 2018 by Makos

    Go to Recipe Print Recipe

    This mushroom and chestnut risotto is a warm and cozy dinner, especially during winter! It's simple, easy, low-fat and gluten-free!

    Mushroom & chestnut creamy risotto

    Who else thinks that you can never have too many risotto recipes? If you answered “me!!!” then you’re my kind of people! This mushroom and chestnut creamy risotto recipe takes advantage of the warm and nutty taste of chestnuts and combines it with some earthy mushrooms to create a simple and comforting dish. It doesn’t have any bold flavors that will punch you in the face, but it will make you love it for its subtle, mellow character which will warm your heart. Plus, it’s easy to make and doesn’t require many ingredients, so it’s perfect for this time of the year when we’re in the middle of a baking frenzy trying to get ready for the holidays! Personally, I still haven’t made not one batch of almond snow cookies (kourabiedes) or even a pan of honey-soaked cookies (melomakarona) both of which are Greek traditional cookies found in every home this time of the year. So, as you can understand, there’s a lot of work to be done!

    Mushroom & chestnut creamy risotto 3

    As I’ve said, this mushroom and chestnut risotto recipe is all about soft and subtle flavors so I haven’t used any dried porcini like I’d normally do with a mushroom risotto. If you feel like incorporating some into the recipe, you’ll have to soak them for a few hours and add them to the pan after you add the wine. And just because we’re talking risottos, you may also want to check this light and creamy butternut squash risotto with mushroom chips, especially if you happen to have a can of pumpkin puree forgotten somewhere inside your kitchen cupboards... 🙂

    Mushroom & chestnut creamy risotto 2

    This recipe doesn’t use any butter and all the cream is replaced with evaporated milk, so it manages to stay lower in fat than your average risotto. However, keep in mind that some fat is introduced from the grated parmesan cheese which makes this mushroom and chestnut risotto extra creamy and flavorful. Another thing that adds to the creaminess is the right type of rice used, so choose wisely! See notes/tips below for some good types of rice usually used for risotto.

    Mushroom & chestnut creamy risotto 4

    Some notes/tips:

    • This recipe doubles easily, you’ll just need a large saucepan.
    • To enhance the flavor of the mushrooms you must sauté them in a very hot pan, without stirring very often, until they are well browned and caramelized.
    • When we say parmesan cheese we mean Parmigiano Reggiano!
    • Use a type of rice suitable for risotto such as Carnaroli, Arborio, Carolina, or San Andrea.
    • You can substitute whole milk for evaporated milk with a slight difference in the end result.

    Similar recipes you might like:
    Mediterranean vegetable orzotto with marinated cheese cubes
    Creamy Italian mushroom soup with black garlic and porcini

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    Recipe

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    5 from 1 vote

    Mushroom & chestnut creamy risotto

    This mushroom and chestnut risotto is a warm and cozy dinner, especially during winter! It's simple, easy, low-fat and gluten-free!
    Prep Time15 minutes mins
    Active Time30 minutes mins
    Total Time45 minutes mins
    Course: Main Course, Vegetarian
    Cuisine: gluten-free, Mediterranean
    Keyword: chestnut, mushroom, risotto
    Yield: 2 -3
    Author: The Hungry Bites

    Ingredients

    • 2-3 tablespoons olive oil
    • 9 oz (250 grams) white mushrooms, sliced
    • 1 small onion, chopped
    • 1 garlic clove, whole or minced for stronger flavor
    • ½ cup dry white wine
    • 1 cup rice, suitable for risotto
    • 4 cups vegetable broth or chicken broth if you’re not vegetarian (you may not need it all)
    • 7 oz (200 grams) chopped chestnuts (roasted/cooked)
    • ½ cup evaporated milk
    • Salt and pepper to taste
    • 1 cup grated parmesan (Parmigiano Reggiano)

    Instructions

    • Transfer the broth to a pot, bring to a simmer and reduce the heat to very low to keep the broth hot.
    • In the meantime, heat a large pan over high heat, add the mushrooms and the olive oil and sauté until well browned and caramelized, about (6-7 minutes).
      Reduce heat to medium/high and add the onion and garlic. Stir until the onion is translucent and soft (about 3-5 minutes).
      Add the rice, salt, and pepper and stir for 1 minute.
    • Add the wine and stir until almost evaporated, then add the chestnuts and start adding the broth gradually, about ½ cup at a time, stirring quite often and waiting for each addition to be absorbed before adding the next. If needed, reduce heat to a simmer.
      When you have used about 3 cups of broth, add the milk and start tasting the risotto to determine when it’s ready. At this point, you may or may not need the extra cup of broth.
    • When the risotto is almost but not completely ready, add the parmesan and stir for 1 minute until thick and creamy. Serve immediately.
    • Eat!

    Notes

    If you’re feeling adventurous, try adding some grated nutmeg and a bit of lemon zest just before you take the pan off the heat.

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    Mushroom & chestnut creamy risotto 5

     

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    1. Akhila@Pepper Delight

      December 22, 2017 at 8:58 pm

      Delicious and hearty <3 I am a mushroom lover and this looks absolutely fantastic!
      Happy Holidays Makos !!!

      Reply
      • Makos

        December 28, 2017 at 8:55 am

        Thank you Akhila!

        Reply
    2. heather (delicious not gorgeous)

      December 27, 2017 at 4:13 am

      you can never have too much risotto!!! i've had it (and loved it) with mushrooms, but chestnuts + risotto is a new (but tasty!!) sounding combo (:

      Reply
      • Makos

        December 28, 2017 at 8:56 am

        Thanks Heather! Yes, the combo is warm and subtle, I think you'll like it! 🙂

        Reply
    3. Cassandra

      January 22, 2023 at 9:52 pm

      5 stars
      Delicious! I’ve made several risotto recipes, but my family says this is the only one I’m allowed to use from now on! I used shallots instead of onion, and also added shredded spinach at the end with the Parmesan.

      Reply
      • Makos

        January 22, 2023 at 7:59 pm

        Hi Cassandra, I'm very happy to hear that! Bon appetit 🙂

        Reply

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    Hi, I’m Makos. I make traditional Mediterranean recipes more accessible to modern people. Sometimes I'll add a twist. Take a look!

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