Chestnut Risotto

• chestnuts7 oz
• onion1
• garlic cloves2
• arborio rice8¾ oz
• olive oil5 tablespoons
• chicken stock4¼ cups
• salt4 servings
• bay leaves2
• spring onion to garnish4 servings

Instructions

1. 1

   In a large skillet heat up oil, add garlic and onions; saut for 3 minutes then add mushrooms and continue for further 5 minutes.

2. 2

   Add bay leaves.

3. 3

   Stir in rice.

4. 4

   Add vegetable or chicken stock, one ladle at a time.

5. 5

   Simmer until liquid has been absorbed; dont forget to stir to avoid sticking.

6. 6

   Continue to add the stock in this way, until all the stock has been absorbed and the rice cooked.

7. 7

   Season with salt and pepper.

8. 8

   Sprinkle with chopped spring onion.