apple and walnut risotto

Apple and walnut risotto with gorgonzola

Waldorf salad meets creamy risotto

apple and walnut risotto

1 hr plus resting time

Super easy

serves 8

About the recipe

This beautiful risotto's combo of crunchy apples, strong creamy cheese and walnuts is a classic.


nutrition per serving

607

Calories


34.7g

Fat


18.9g

Saturates


8.4g

Sugars


3.8g

Salt


18.8g

Protein


49.3g

Carbs


3.5g

Fibre


of an adult’s reference intake


Recipe From

Cook with Jamie

Cook with Jamie

Ingredients

1 x basic risotto recipe

700ml hot vegetable or chicken stock

50g butter

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

175g gorgonzola cheese, diced

75g soft goat’s cheese, crumbled

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

a small bunch of fresh marjoram, leaves picked and chopped

sea salt and freshly ground black pepper

a handful of walnuts

extra virgin olive oil

Top Tip

I’ve used marjoram here, but thyme works just as well.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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