Rice with chestnuts, leek and rosemary

Name: Rice with chestnuts, leek and rosemary
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Swiss

In short: Rice cooked slowly in stock with chestnuts, part blended and part in pieces, with leek and rosemary. A creamy, gently sweet first course from the Ticino tradition.

Serves: 4. 50 minutes.

Riso ticinese, Castagna, Porro, Cipolla, Rosmarino, Alloro

Premium recipe: ingredients and method are for subscribers.

Updated on 25 October 2026