Chestnut & Leek Risotto

Risotto, the slow-stirred rice dish of northern Italy, turns especially cozy with sweet roasted chestnuts. Here leeks and sage join Arborio rice for a creamy, earthy bowl that feels like fall at the table.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 445 cal
• 12g protein
• 68g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1.5 cups Arborio rice
• 1.25 cups peeled roasted chestnuts
• 2 large leeks
• 1 medium shallot
• 2 garlic clove
• 5 cups low-sodium chicken or vegetable broth
• 1/2 cup dry white wine
• 3 tbsp extra-virgin olive oil
• 8 fresh sage leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup finely grated Parmesan cheese
• 1 tsp fresh lemon zest

Instructions

1. 1Trim the dark green tops from the leeks, slice the white and light green parts into thin half-moons, and rinse thoroughly in a bowl of cold water to remove grit. Drain well.
2. 2Finely dice the shallot and mince the garlic. Roughly chop half the chestnuts and leave the rest whole for texture contrast.
3. 3Warm the broth in a separate saucepan over low heat so it stays hot but not boiling. Keep a ladle nearby.
4. 4Heat olive oil in a wide heavy-bottomed pot or Dutch oven over medium heat. Add the leeks, shallot, and salt; cook 6 to 8 minutes, stirring often, until soft and translucent but not browned.
5. 5Stir in the garlic and sage leaves and cook 30 seconds until fragrant. Add the rice and toast 2 minutes, stirring constantly, until the edges look slightly translucent.
6. 6Pour in the wine and stir until it is mostly absorbed and the alcohol smell has cooked off, about 1 to 2 minutes.
7. 7Add one ladle of hot broth and stir gently until nearly absorbed. Continue adding broth one ladle at a time, stirring frequently, for 18 to 22 minutes total until the rice is al dente and creamy.
8. 8Fold in all the chestnuts during the last 5 minutes of cooking so they warm through and release a little starch.
9. 9Remove from heat, stir in the grated Parmesan and lemon zest, then season with remaining salt and pepper. The risotto should be loose and flowing, not stiff.
10. 10Cover and let rest 2 minutes off heat. Spoon into warm bowls and finish with a few extra sage leaves if desired.