![Fontina and Walnut Risotto - Risotto con Fontina e noci Fontina and Walnut Risotto - Risotto con Fontina e noci](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/244353D1-393D-41BB-A75D-CA05392680C8/Derivates/68defdb4-9137-4545-b6cd-10d815eb06b6.jpg)
Compatible versions
Fontina and Walnut Risotto - Risotto con Fontina e noci
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Polenta with Ratatouille
1h 20min
Lemon, Mascarpone and Artichoke Tagliatelle
30min
Mediterranean Pearl Barley Risotto
1h
Zagorski Struklji (Baked Pastry with Cheese)
1h 30min
Focaccia with Pear and Gorgonzola - Focaccia pere e Gorgonzola
1h 55min
Mexican Quinoa Stuffed Aubergine
1h
Root Veggie Gratin with Blue Cheese
1h 30min
Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola
40min
Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
45min
Aubergine, Courgette and Red Lentil Gratin
1h 10min
Mushroom Parmentier
1h 10min
Asparagus and Hazelnut Tart with Polenta Crust
1h 35min