This delicious wholesome risotto is very easy to make and offers a quick alternative to the traditional way of preparation.
Serve with beetroot salsa and a bowl of mixed petits pois and fine green beans.
Pre-heat the oven to 180 °C / 350 °F / Gas mark 4.
Melt the butter in a large non-stick saucepan on a medium hear. Add the onion and sauté for 4-6 minutes or until lightly golden, stirring regularly.
Add the mushrooms and cook for another 2-3 minutes.
Then add the rice, vegetable stock, water, sherry and thyme. Bring to the boil and season with salt and pepper to taste.
Next spoon the rice mixture into the baking dish.
Cook uncovered in the oven for 35-40 minutes or until the rice has completely absorbed the liquid. Half way through the cooking, remove the dish from the oven and give it a gentle stir before returning it to the oven.
When the risotto is done, remove it from the oven and gently stir in the chopped chestnuts and 2/3 of the parmesan cheese. Adjust seasoning to taste.
Sprinkle the risotto with remaining parmesan cheese and garnish with wild rocket leaves before taking to the table. Serve with lime wedges.
Prepare Ahead Options
You may prepare the dish to the end of step 7 a couple of hours in advance. When ready to serve, warm through in a pre-heated oven (200 °C / 400 °F / Gas Mark 6) for about 5-7 minutes.
The onion and mushrooms prepared to the end of step 3 keep well in the fridge for up to 2 days.
Saffron Risotto - make the recipe the same way just replace the sherry with white wine and add a pinch of ground saffron or saffron threads to the rice mixture in step 4. You may also leave out the mushrooms and chestnuts.
Use an oven-proof dish - about 28 x 28 cm (11 in x 11 in) or 30 x 25 cm (12 x 10 in).
Vacuum-packed whole cooked chestnuts are available in most supermarkets.