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 consistency. This soup is perfect to enjoy on a cold evening, accompanied by a piece of crunchy bread.
Cook the chestnuts in plenty of salted water for two and a half hours, stirring occasionally
Add the rice and cook it until halfway done, stirring often, then pour in the milk and 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
Italy, Piemonte
| Energy (kcal) | 146.02 |
| Carbohydrates (g) | 26.29 |
| of which Sugars (g) | 5.05 |
| Fat (g) | 3.19 |
| of which Saturates (g) | 1.7 |
| Protein (g) | 4.1 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.03 |
