Apple & walnut risotto with gorgonzola

apple and walnut risotto

Serves 8

  • 1 basic risotto recipe

  • 700 ml organic vegetable or chicken stock, hot

  • 50 g butter

  • 1 small handful Parmesan cheese, freshly grated, plus a block for grating

  • 175 g gorgonzola cheese, diced

  • 75 g soft goat's cheese, crumbled

  • 2 crunchy eating apples, cored, halved, and finely chopped, tossed in lemon juice

  • 1 small bunch fresh marjoram, leaves picked and chopped

  • sea salt

  • freshly ground black pepper

  • 1 handful walnuts

  • extra virgin olive oil

First make your basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.



Turn off the heat, beat in your butter, Parmesan, gorgonzola, goat's cheese, chopped apple and marjoram. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. While you're waiting, gently heat the walnuts in a pan. Then either take the risotto to the table and let everyone help themselves, or divide it between individual serving plates. Put a block of Parmesan on the table for grating over. Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in.

Nutritional Information

Apple & walnut risotto with gorgonzola

Waldorf salad meets creamy risotto

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0 foodies cooked this
This beautiful risotto's combo of crunchy apples, strong creamy cheese and walnuts is a classic
Serves 8
1h (plus resting time)
Super easy
Method

This is like a Waldorf salad! The combo of strong cheese with apples and walnuts just works. If you can get hold of quality gorgonzola, please do – the sweetness of the apples really offsets it. I've used marjoram here, but thyme works just as well.

First make your basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.

Turn off the heat, beat in your butter, Parmesan, gorgonzola, goat's cheese, chopped apple and marjoram. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. While you're waiting, gently heat the walnuts in a pan. Then either take the risotto to the table and let everyone help themselves, or divide it between individual serving plates. Put a block of Parmesan on the table for grating over. Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 500 25%
  • Carbs 43.7g 19%
  • Sugar 3.7g 4%
  • Fat 24.1g 34%
  • Saturates 12.5g 63%
  • Protein 19.4g 43%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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http://www.fishonline.org

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