Go Back
–+ servings
Wine with food Risotto with chestnuts, leeks & taleggio, served with a glass of Lugana DOC on an autumnal table.

Risotto with chestnuts, leek & taleggio

A creamy risotto with nutty depth and tangy cheese - perfect for fall. The combination of mild leek, sweet chestnuts and melting Taleggio creates a harmonious combination of flavors that comes into its own with a fresh, structured white wine.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course
Cuisine Italian
Servings 2 Servings
Calories 640 kcal

Cooking utensils

  • 1 Pot
  • 1 Pan
  • 1 Cutting board & knife
  • 1 Wooden spoon
  • 1 Grater

Ingredients
  

  • 150 g Risotto rice z. e.g. Carnaroli
  • 1 small stalk of leek
  • 100 g Cooked chestnuts
  • 80 g Taleggio
  • 50 g Parmesan cheese
  • 1 Shallot
  • 1 Tbsp butter
  • 100 ml White wine
  • 500 ml Vegetable broth
  • Salt Pepper, nutmeg
  • A little olive oil

Preparation
 

  • Finely chop the shallot and sauté in butter.
  • Cut the leek into fine rings, add and sauté briefly.
  • Add the rice and sauté until translucent.
  • Deglaze with white wine, reduce and gradually pour in the stock.
  • Roughly chop the chestnuts towards the end and stir in.
  • Work in the Parmesan and Taleggio until the risotto is creamy.
  • Season to taste with salt, pepper and nutmeg and refine with a little olive oil.

Recommended sides:

  • Lamb's lettuce with walnuts
  • Crispy ciabatta
  • Fried king oyster mushrooms

Nutritional values per portion

Calories: 640kcalCarbohydrates: 58gProtein: 20gFat: 32g
Keyword Cheese, Fall recipes, Lugana, Risotto, Vegetarian, Wine accompaniment
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat