Start by defrosting the chestnuts in boiling water or in the microwave (2 minutes). Then finely chop half of the chestnuts and cut the other half just in half.
In a pan place the chopped onion to sauté with the oil. Immediately add the chestnuts and cook for about 3 minutes.
Add the rice and sultanas, cook for another 2 minutes.
Meanwhile, in a separate pan, place the pine nuts to toast (2-3 minutes).
Reserve.
Add the vegetable broth, salt and pine nuts to the rice. Cover the pan and let it cook on low heat for about 10 minutes.
