Walnut risotto
Preparation time:
Baking / Cooking time:
20 minutes
20 minutes
Who would have thought that risotto and walnuts go so well together?
700 ml
Vegetable broth1
Onion1 tbsp.
Walnut puree300 g
Risottoreis100 g
Mushrooms150 ml
White wine200 g
Walnuts3 Tsp.
Butter or margarine0 to taste
Salt and pepperStep 1/4
Coarsely chop the walnuts, toast them in a pan without fat until golden brown and let them cool on a plate. Grate the Parmesan cheese and set aside.
Step 2/4
Sauté the onions and mushrooms in a large pan with butter. When the onion is translucent, add the rice and sauté lightly. Then deglaze everything with white wine and let it evaporate. Then add the vegetable broth, and stir.
Step 3/4
Simmer the rice over low heat for about 20 minutes. Season with salt or pepper to taste. Turn off the heat and stir in the Parmesan cheese.
Step 4/4
Finally, add the walnuts. Tip: Use the walnut puree as a topping for the risotto.
