RISOTTO WITH NUTS
Delicious risotto made with vegetable broth and a variety of nuts. Serve as a side dish or filling main course.
Provided by anthony abela
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread pine nuts, hazelnuts, almonds, cashews, and walnuts onto a baking sheet.
- Bake in the preheated oven, stirring occasionally, until nuts are roasted and fragrant, 5 to 10 minutes. Remove nuts from oven and cool slightly. Crush nuts using a rolling pin.
- Boil chestnuts in a pot of water until tender, about 10 minutes. Drain and finely chop.
- Heat olive oil in a large skillet over medium-high heat; saute onions and garlic until onions are tender and garlic is lightly browned, about 5 minutes. Remove garlic and stir parsley, salt, and pepper into onion; add mushrooms. Reduce heat to low and continue cooking until mushrooms are softened, 5 to 10 minutes. Remove skillet from heat.
- Heat butter in a separate large skillet over medium-high heat; saute rice until toasted and fragrant, about 2 minutes. Stir wine and vegetable stock, 1 cup at a time, into rice, allowing stock to evaporate before each addition until rice is tender and all the liquid has been absorbed, 15 to 20 minutes.
- Stir mushroom mixture, roasted nuts, and boiled chestnuts into rice mixture and remove from heat.
Nutrition Facts : Calories 451.5 calories, Carbohydrate 31.4 g, Cholesterol 0.9 mg, Fat 32.4 g, Fiber 4.7 g, Protein 12.1 g, SaturatedFat 4 g, Sodium 193.1 mg, Sugar 4.6 g
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Melaysia Sharpe
[email protected]This risotto was delicious! I would definitely recommend it.
Zane
[email protected]This risotto was a bit bland. I would recommend adding some more herbs and spices next time.
Shreya Shrestha
[email protected]I'm not a fan of nuts, but I still enjoyed this risotto. The rice was cooked perfectly and the flavors were great.
Md. Esrafil
[email protected]This risotto was a bit too salty for my taste. I would recommend using less salt next time.
pramila devi
[email protected]I love the combination of flavors in this risotto. The nuts and cheese add a nice richness.
Vijay Sah
[email protected]This risotto was a bit time-consuming to make, but it was worth it. It was so creamy and delicious.
Julie Essen
[email protected]I'm not sure what went wrong, but my risotto turned out too mushy. I think I added too much liquid.
Bakhat Ali
[email protected]This risotto was easy to make and very flavorful. I used a mix of Parmesan and Asiago cheese and it was delicious.
Oduor Elvice
[email protected]I followed the recipe exactly and the risotto turned out great! The only thing I would change is to add a bit more cheese.
Ye Gyi
[email protected]This risotto was a bit too bland for my taste. I added some extra salt and pepper and it was much better.
tlnicholas
[email protected]I'm not a big fan of risotto, but this recipe was really good. The nuts added a nice touch and the rice was cooked perfectly.
AFG* Mati
[email protected]This risotto is a great way to use up leftover rice. I added some chopped vegetables and it was a delicious and easy meal.
mudaser khan
[email protected]I love this risotto! It's so creamy and flavorful. I've made it several times and it always turns out perfectly.
Solxr69
[email protected]This risotto was easy to make and turned out great! I used a mix of walnuts and pecans and it was delicious. I will definitely be making this again.
Abhimanu Sah
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved it and asked for the recipe. I will definitely be making this again.
sad girl raima
[email protected]This risotto was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The rice was cooked to perfection and the nuts added a nice crunchy texture. I will definitely be making this again.