Serve as a first course more in the manner of a soup than a risotto.
200g cooked chestnuts
500ml hot milk (soya milk is fine)
salt and pepper to taste
Put the rice and chestnuts in a pan and cover with about twice as much water. Cook for about 25 mins or until the rice is cooked. At this stage it should be quite creamy. Add the hot milk and margarine and stir well. Season if required.
Try adding chestnuts to a bean salad, any soup or stew, or cooked with your vegetables.