10-Minute Chestnut Risotto

• 10 Roasted/processed chestnuts (unsweetened)
• 1 rice bowl's worth Cooked white rice
• 1 Parmesan cheese
• 20 ml White wine
• 200 ml Consomme bouillon cubes
• 1 dash Salt and pepper
• 1 small Finely chopped onions
• 10 grams Butter
• 20 ml Heavy cream to taste
• 1 dash Parsley/rosemary, minced

1. Defrost the frozen rice.
2. Peel the roasted chestnuts and break into 2-3 pieces.
3. Cook the onion in butter.
4. Add the chestnuts and cook, then pour in the white wine.
5. Add the rice and bouillon.
6. Simmer for 5-8 minutes on medium to low heat.
7. Stop the heat, mix in the cheese, and season with salt and pepper.
8. Top with shredded parsley or rosemary.

chestnuts, rice bowls, parmesan cheese, white wine, salt, onions, butter, cream, parsleyrosemary

Taken from cookpad.com/us/recipes/147950-10-minute-chestnut-risotto (may not work)