In this third post in our series of chestnut recipes, Sarah Thompson of Sussex Kitchen shares two fabulously chestnut recipes for your main course and dessert: heartwarming chestnut risotto and mouthwatering chestnut chocolate cake.
Chestnut Risotto
A savoury chestnut risotto with earthy flavours, perfect for an elegant dinner.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Serves: 4
Ingredients:
- 1 cup / 120 g arborio rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 cups / 240 g cooked, peeled chestnuts, chopped
- 4 cups / 950 ml chicken or vegetable broth, warmed
- 1/2 / 120 ml cup dry white wine or dry vermouth (optional)
- 1/4 cup / 40 g grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter (dairy or plant-based)
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish
Instructions:
- Sauté onion and garlic: In a large pan, heat olive oil and butter (or dairy free alternative) over medium heat. Add onion and cook until soft, approx. 5 minutes. Add garlic, cook for 1 minute.
- Cook rice: Add arborio rice and stir to coat with the oil and butter. Cook for 2-3 minutes until rice is lightly toasted.
- Add wine / vermouth (optional): Gradually pour in wine, stir until it is absorbed by the rice.
- Add broth: Begin adding warm broth, one ladle at a time, stirring constantly. Allow liquid to be absorbed before adding more. Continue process for 18-20 minutes, until rice is creamy and tender.
- Add chestnuts: Stir in chopped chestnuts during the last 5 minutes of cooking.
- Finish and serve: Remove risotto from heat, stir in grated Parmesan, season with salt and pepper. Garnish with fresh parsley or thyme, serve hot.
Chestnut Chocolate Cake
A rich and decadent chestnut and chocolate cake, perfect for dessert lovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Serves: 8
Ingredients:
- 1 1/2 cups / 180 g chestnut puree (shop or homemade)
- 7 oz (200g) dark chocolate, melted
- 1/2 cup / 60 g sugar
- 1/2 cup unsalted butter, softened (dairy or plant-based)
- 3 large eggs (or plant-based alternative)
- 1 tsp vanilla extract
- Pinch of salt
- Icing sugar or whipped cream (dairy or plant-based), for serving
Instructions:
- Preheat oven: Preheat oven to 185°C Fan / Gas Mark 4. Grease and line an 8inch round cake pan.
- Melt chocolate: Melt the dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring in between until smooth. Set aside to cool slightly.
- Mix ingredients: In a large bowl, cream together butter (or dairy free alternative) and sugar until light and fluffy. Beat in the eggs (or vegan free alternative) one at a time, then mix in the vanilla extract and chestnut puree until smooth. Add a pinch of salt.
- Add chocolate: Slowly fold in melted chocolate until fully incorporated.
- Bake the cake: Pour batter into prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool and serve: Allow to cool in pan for 10 minutes, transfer to wire rack to cool completely.
Dust with icing sugar or serve with whipped cream.
If you’ve enjoyed this post about chestnut recipes, why not try:
Chestnut Recipes: Purées & Syrups
Chestnut Recipes: Canapés & Starters
Chestnut Recipes: Festive Chestnut Drinks
Sarah of Sussex Kitchen is a freelance creative based in Sussex and self-confessed obsessive foodie for over 20 years. Her culinary journey began as a distiller 15 years ago. Since then, she has leveraged her skills as a photographer, filmmaker, storyteller, food writer, brand strategy, and recipe developer to create stunning and impactful work.
