Crunchy Walnut Risotto

For a perfect risotto, cook rice until ‘al dente’ and ensure that the texture is creamy but yet a bit loose.

Crunchy Walnut Risotto
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Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
  1. 600 ml vegetable stock
  2. 1 tbsp rapeseed oil
  3. 2 shallot onions, finely chopped
  4. 150 g risotto rice
  5. 1 tsp butter
  6. 50 g walnut pieces
  7. 50 g grated parmesan cheese
  8. 2 heaped tbsp mascarpone cheese
  9. salt and pepper to taste
  1. Pour stock into a saucepan and bring to a boil.
  2. Meanwhile, heat the oil in a pan, add the onions and cook for a couple of minutes.
  3. Add the rice and coat with oil.
  4. Add about 150 ml stock. Allow to bubble for 1-2 minutes, stirring.
  5. Continue adding the stock, a ladleful at a time. Wait for each ladleful to be absorbed before adding the next.
  6. When all the stock has been added, the risotto should be creamy and the rice cooked 'al dente'. Total cooking time will be ~30-40 minutes. Add salt and pepper.
  7. Meanwhile, melt the butter in a saucepan. Add walnut pieces. Fry until just brown.
  8. Add to the risotto, together with the parmesan and mascarpone cheese. Mix well.
  9. Taste and adjust seasonings if required.
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