Winter veggies with exotic seasoning…

I thought it’d be a great thing to sum up the chestnut recipes of this cold season. I really got to love these little things. Maybe you did, too.

They are real all-rounders. I used them for so many different recipes:

Today I have another recipe. There will be more coming soon, latest next winter 😉

Chestnut risotto (vegan, lactose free, gluten free)

 

preparation time:

ca. 30 minutes + 18 minutes in the oven

difficulty:

simple

ingredients for 2-3 people:

risotto1

ca. 1/2 cup risotto rice
ca. 2-3 cups of water or veggie broth
2  small OR 1 large carrot
handful of broccoli florets
ca. 15 chestnuts
1-2 tbsp. coconut puree OR coconut oil
2 cloves of garlic
cumin, curcuma, (curry, only if tolerated) etc.
salt & pepper
(1 tbsp. rose OR white wine, only if tolerated)

preparation:

Carve into the chestnuts on top twice to form a cross – without this step you’ll not be able to get the content out of the shell, well, not quite easily at least. Now toss the chestnuts in the oven for about 18 minutes at 180-200°C

Clean the veggies, peel carrots and chop into small pieces. Peel garlic and finely chop it.

Remove the chestnuts from the oven, leave them to cool a little maybe (so they are not too hot to touch) and peel. Chop into small pieces.

Heat up coconut puree or oil together with carrots and garlic. Roast gently for a moment, add the rice, then deglaze with a little wine (if tolerated, as mentioned) or just broth. Stir throughout cooking. As soon as the rice took up the water add some more water respectively broth until the risotto is done.

Add chestnuts after about 5 minutes of cooking.

After 10-15 minutes of cooking add the broccoli. I add it rather late so the broccoli is just firm to the bite.

Altogether cooking takes about 20 to 25 minutes depending on the risotto rice you’re using.

In the end add seasoning, salt and pepper to taste. There you go winter veggies with exotic seasoning, almost a bit like a curry.

risottomaroni

tip:

You can add some fresh parsley before serving for the little extra vitamin c and green colour 🙂

Instead of broccoli you can also go for other veggies like butternut squash (peeled and chopped) or red bell pepper (peeled and chopped). Add them rather late, too – just like the broccoli. Although, the broccoli version is still my favourite when it comes to taste. And it reminds me of my grandma always advocating for “traffic light system” on the plate, meaning something red, something yellow, something green. When I was a kid that was her way of assuring I eat all my vitamins 😉 and you eat with your eyes first and so on 🙂

 

Enjoy!

 

(c) The Histamine Pirate

Just like from the market…

Alright, I admit, this recipe actually does not really qualify as “recipe” as you can easily do this yourself and you don’t even need to cook. But since this snack is really delicious it finds its place among recipes on this blog.

Warm chestnuts from the oven

 

preparation time:

ca. 30 minutes (time in the oven included)

difficulty:

simple

IMG_4946

IMG_4950

ingredients:

Chestnuts as much as you want

preparation:

Carve into the chestnuts on top twice to form a cross – without this step you’ll not be able to get the content out of the shell, well, not quite easily at least. Now toss the chestnuts in the oven for about 20 to 25 minutes at 220°C. When half of the time is passed, turn the chestnuts once. Remove them from the oven. Finally remove the shell to get to the yummy content. Enjoy the chestnuts while they are still warm.

 

Enjoy!

(c) The Histamine Pirate