Pink Lady, Cambozola and Walnut Risotto
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
750ml vegetable stock25g 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.
