Chestnut Risotto with Sage, Brown Butter & Soft Cheese
45 min
Veggie
45505
For 2 Portions
160 g
Arborio rice
120 ml
white wine
100 g
chestnut
80 g
soft cheese
40 g
crème fraîche
20 g
Parmesan
10 leaves
sage, fresh
1
shallot
1/2
leek
700 ml
vegetable broth
20 g
butter
1 tbsp
olive oil
salt
1. All set?
2. Heat vegetable broth and keep warm.
3. Meanwhile, peel and finely dice shallots.