Risotto al Taleggio e Noci (Taleggio and Walnut Risotto)
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Ingredients
- 320 g arborio risotto rice
- 120 g taleggio
- 50 g walnuts, roughly chopped
- 1 onion, finely chopped
- 100 ml white wine
- 1000 ml vegetable stock
- 20 g butter
Nutrition (per serving)
- Calories
- 539 kcal
- Protein
- 14.7 g
- Carbohydrate
- 67.2 g
- of which sugars
- 3.5 g
- Fat
- 21.5 g
- of which saturates
- 9 g
- Fibre
- 2.5 g
- Salt
- 2.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and soften the onion for 6 minutes, then stir in the rice and cook for 1 minute.
- 2
Pour in the white wine and let it bubble for 1 minute, then add the vegetable stock a ladleful at a time, stirring often, for about 18 minutes.
- 3
Toast the walnuts in a dry pan for 2 minutes until fragrant.
- 4
Remove the risotto from the heat and stir in the taleggio, cut into small pieces, until melted and creamy.
- 5
Season with black pepper, scatter over the toasted walnuts and serve straight away.
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