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Leek risotto with chestnuts

Leek risotto with chestnuts
    • Prep time:
    • Cooking time:
    • Total time:
  • Serves: 4

This creamy leek risotto with chestnuts isn't too hard to make, and I use the vac-packed, pre-cooked chestnuts you can get in the supermarkets to keep it simple. It tastes great and has a distinctive taste thanks to the chestnuts.


  • 75g butter
  • 2 tbsp olive oil
  • 3 large leeks (about 500g), trimmed, washed and finely sliced
  • 800ml vegetable stock
  • 250g risotto rice
  • 150ml dry white wine
  • 200g cooked, peeled chestnuts
  • Salt and pepper
  • Thyme leaves, to finish


Stage 1

To make this leek risotto with chestnuts, start by taking 50g of the butter and heat with a small amount of olive oil in a large saucepan over a medium heat. As soon as it’s foaming, add the leeks, lower the heat and sweat gently, covered, for about 20 minutes until silky, stirring occasionally. Bring the stock to a low simmer in a pan; keep over a very low heat.

Stage 2

Add the rice to the leeks and stir well, then add the wine. Increase the heat a little and let bubble until the liquid has evaporated. Now start adding the hot stock, about a quarter at a time. Stir often, adding more of the hot stock as it is absorbed. After about 25 minutes, the rice should be cooked, with just a hint of bite to it, and all the stock should be used.

While the leek risotto is cooking, heat 20g of butter and a little olive oil in a frying pan over a medium heat. Add the chestnuts with a pinch of salt. Turn the heat up a bit and fry, stirring often, for 3 minutes, the rice should be cooked, with just a touch of bite to it, and all the stock should be used.

Stage 3

When the leek risotto is cooked, turn off the heat, season with salt and pepper to taste, then dot a little more butter over the surface. Cover the pan and leave for a couple of minutes, then stir the melted butter on the surface in. Serve this leek risotto scattered with the chestnuts and thyme.


Check out more recipes. I found the original recipe for this leek risotto in the River Cottage Veg cook book.