Chestnut and rice soup is a typical autumn dish from Piedmont. The chestnuts give a rustic and sweet flavor to the dish, while the Vialone rice creates a creamy texture. This soup is perfect to enjoy on a cold evening, accompanied by a piece of crusty bread.
Cook the chestnuts for two and a half hours in plenty of salted water, stirring occasionally
Add the rice and cook it halfway, stirring often, pour in the milk, add the butter
Finish cooking the rice, stirring everything frequently
At the end of cooking, the soup should be thick and creamy
Pan
Pot
Knife
Italia, Piemonte
| Energy (kcal) | 165.22 |
| Carbohydrates (g) | 17.61 |
| of which Sugars (g) | 6.86 |
| Fat (g) | 8.23 |
| of which Saturates (g) | 4.66 |
| Protein (g) | 5.73 |
| Fiber (g) | 1.16 |
| Sale (g) | 0.1 |
