Pink Lady, Cambozola and Walnut Risotto
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 750ml vegetable stock
- 25g butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 300g Arborio risotto rice
- 1 Pink Lady apple, cored and diced
- 100g vegetarian cambozola or blue brie, diced
- 50g vegetarian soft goat's cheese
- 50g grated vegetarian Parmesan-style cheese
- 2 tbsp chopped fresh oregano leaves
- 50g walnuts, toasted and chopped
Method
- 1
Put the vegetable stock into a saucepan and bring to the boil, keeping on a low heat on the hob.
- 2
Meanwhile put the butter and oil in a pan and gently cook the onion and garlic for 3-4 minutes until softened. Add the rice and stir to coat.
- 3
Add a spoonful of stock and gently cook until the stock is absorbed, stirring occasionally. Keep adding the stock gradually a ladleful at a time until the rice is al dente; this will take about 18 minutes.
- 4
Add the apple, cheeses, oregano and walnuts and put a lid on the pan. Remove from the heat and set aside for five minutes. Check seasoning, stir through and serve immediately.
PER SERVING: 36.5 FAT (Excluding extras)
Pink Lady, Cambozola and Walnut Risotto was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 750ml vegetable stock
- 25g butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 300g Arborio risotto rice
- 1 Pink Lady apple, cored and diced
- 100g vegetarian cambozola or blue brie, diced
- 50g vegetarian soft goat's cheese
- 50g grated vegetarian Parmesan-style cheese
- 2 tbsp chopped fresh oregano leaves
- 50g walnuts, toasted and chopped
- 1
Put the vegetable stock into a saucepan and bring to the boil, keeping on a low heat on the hob.
- 2
Meanwhile put the butter and oil in a pan and gently cook the onion and garlic for 3-4 minutes until softened. Add the rice and stir to coat.
- 3
Add a spoonful of stock and gently cook until the stock is absorbed, stirring occasionally. Keep adding the stock gradually a ladleful at a time until the rice is al dente; this will take about 18 minutes.
- 4
Add the apple, cheeses, oregano and walnuts and put a lid on the pan. Remove from the heat and set aside for five minutes. Check seasoning, stir through and serve immediately.
PER SERVING: 36.5 FAT (Excluding extras)
Pink Lady, Cambozola and Walnut Risotto was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
