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Pink Lady, Cambozola and Walnut Risotto

Serves: 4

Ready in: 30 to 60 mins

Eco Friendly

Pink Lady, Cambozola and Walnut Risotto Recipe: Veggie Magazine

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:

  • Put the vegetable stock into a saucepan and bring to the boil, keeping on a low heat on the hob.
  • 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.
  • 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.
  • 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.
Print Recipe www.pinkladyapples.co.uk

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