Try this Apple And Walnut Risotto With Gorgonzola recipe, or contribute your own.
Suggest a better descriptionFirst make your basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base.
Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed.
Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter, Parmesan, gorgonzola, goat’s cheese, chopped apple and marjoram. Check the seasoning and add salt and pepper if needed.
Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. While you’re waiting, gently heat the walnuts in a pan. Then either take the risotto to the table and let everyone help themselves, or divide it between individual serving plates.
Put a block of Parmesan on the table for grating over. Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (722g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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