Risotto with Nuts
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Description
Delicious risotto made with vegetable broth and a variety of nuts. Serve as a side dish or filling main course.
Ingredients
- 1 cup pine nuts
- 1 cup hazelnuts
- 1 cup almonds
- 1 cup cashews
- 1 cup walnuts
- 1 cup chestnuts
- 1 tablespoon olive oil
- 3 small onions, finely chopped
- 1 clove garlic, crushed
- 1 teaspoon minced fresh parsley
- salt and ground black pepper to taste
- 1 ½ cups sliced fresh mushrooms
- 1 teaspoon butter
- 1 cup rice
- 5 fluid ounces white wine, or as needed
- 5 cups vegetable stock
Directions
- 1. Preheat oven to 375 degrees F (190 degrees C). Spread pine nuts, hazelnuts, almonds, cashews, and walnuts onto a baking sheet.
- 2. 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.
- 3. Boil chestnuts in a pot of water until tender, about 10 minutes. Drain and finely chop.
- 4. 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.
- 5. 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.
- 6. Stir mushroom mixture, roasted nuts, and boiled chestnuts into rice mixture and remove from heat.
Nutrition Facts
serving: 12 servings
calories: 451.5 kcal
carbohydrates: 31.4 g
protein: 12.1 g
saturated fat: 4 g
cholesterol: 0.9 mg
sodium: 193.1 mg
fiber: 4.7 g
sugar: 4.6 g
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