Fontina and Walnut Risotto - Risotto con Fontina e noci

Name: Fontina and Walnut Risotto - Risotto con Fontina e noci
Prep time: 5 min
Cook time: 25 min
Total time: 25 min
Yield: 4 portions
Ingredients: 50 g walnut halves; 80 g Parmesan cheese; 10 g fresh parsley leaves; 1 garlic clove; 20 g olive oil; 80 g shallots; 70 g white wine; 270 g risotto rice; 620 g boiling water; 1 vegetable stock cube (for 0.5 l); ¼ tsp fine sea salt; ¼ tsp ground black pepper; 100 g Fontina cheese

4.7 (15 ratings)

Difficulty easy

Preparation time 5 min

Total time 25 min

Serving size 4 portions

Ingredients

50 g walnut halves
80 g Parmesan cheese, cut in pieces (2 cm)
or vegetarian hard cheese, cut in pieces (2 cm)
10 g fresh parsley leaves (1 large handful)
1 garlic clove
20 g olive oil
80 g shallots, halved
70 g white wine
270 g risotto rice
620 g boiling water
1 vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade, crumbled
¼ tsp fine sea salt, plus extra to taste
¼ tsp ground black pepper, plus extra to taste
100 g Fontina cheese, diced (1 cm)

Nutrition: per 1 portion
Calories: 2362 kJ / 564 kcal
Protein: 20.8 g
Carbohydrates: 55 g
Fat: 27.5 g