Chestnut and rice soup is a typical autumn dish from Piedmont. The chestnuts give the dish a rustic, sweet flavor, while Vialone rice creates a creamy texture. This soup is perfect to enjoy on a cold evening, accompanied by a piece of crusty bread.
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Cook the chestnuts in plenty of salted water for two and a half hours, stirring from time to time
Add the rice and bring it halfway through cooking, stirring often; pour in the milk and add the butter
Finish cooking the rice, stirring frequently
At the end of cooking, the soup should be thick and creamy
Frying Pan
Pot
Knife
Italia, 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 |
