Chestnuts and Rice

Dice the onion and slice the mushrooms into thin pieces; set aside separately.

Melt the stick margarine in a large pot over medium heat.

Add the diced onion to the melted margarine and sauté until translucent, about 3-4 minutes.

Stir in the sliced mushrooms and continue cooking until they release their moisture and begin to soften, about 5 minutes.

Sprinkle the flour over the onion and mushroom mixture, stirring constantly to coat evenly and prevent lumps.

Pour in the white wine, stirring to deglaze the pot and incorporate the flour fully.

Add the broth or water and bring the mixture to a gentle simmer.

Add the boiled chestnuts to the pot and stir to combine with the sauce.

Simmer the mixture for 15-20 minutes to allow the flavors to meld and the sauce to thicken slightly.

Season with salt and pepper to taste, adjusting as needed.

Transfer to a serving dish and serve warm.