fbpx Risotto, carrots, chestnuts and prosciutto recipe

Risotto, carrots, chestnuts and prosciutto recipe

Risotto carottes et châtaignes
Preparation time
25 min
Cooking time
30 min



  • 250 g arborio or carnaroli rice 60 g butter 
  • 200 ml white wine 
  • 100 g parmesan cheese
  • 1 l chicken stock 
  • ½ onion 



  • 300 g carrots 
  • 100 g cooked chestnuts 
  • 200 g sliced prosciutto 
  • 40 g butter 
  • ½ onion
  • ½ l chicken stock


Peel and evenly dice the carrots, thinly chop the onion  and cut half of the prosciutto into strips. Sweat the onion and ham then add the carrots. Slightly cover with the stock, add the chestnuts and cook for about 25 min. Risotto: sweat the chopped onion,  add the rice and deglaze with the white  wine. Keep it moist with chicken stock  when and as required, cook for 20 min.  Add the finishing touches to the risotto  with the butter and parmesan cheese until it turns creamy. Add the carrots and chestnuts, a few shavings of parmesan cheese, a dash of gravy and the prosciutto strips.

Wine suggestion

Bourgogne Santenay
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