Pink Lady, Cambozola and Walnut Risotto

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 750ml vegetable stock
  • 25g butter
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 300g Arborio risotto rice
  • 1 Pink Lady apple, cored and diced
  • 100g vegetarian cambozola or blue brie, diced
  • 50g vegetarian soft goat's cheese
  • 50g grated vegetarian Parmesan-style cheese
  • 2 tbsp chopped fresh oregano leaves
  • 50g walnuts, toasted and chopped

Nutritional Information:

Calories: 670
Fat: 36.5g

How To Cook

  1. Put the vegetable stock into a saucepan and bring to the boil, keeping on a low heat on the hob.
  2. Meanwhile put the butter and oil in a pan and gently cook the onion and garlic for 3-4 minutes until softened. Add the rice and stir to coat.
  3. Add a spoonful of stock and gently cook until the stock is absorbed, stirring occasionally. Keep adding the stock gradually a ladleful at a time until the rice is al dente; this will take about 18 minutes.
  4. Add the apple, cheeses, oregano and walnuts and put a lid on the pan. Remove from the heat and set aside for five minutes. Check seasoning, stir through and serve immediately.
    5. www.pinkladyapples.co.uk
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Pink Lady, Cambozola and Walnut Risotto
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 750ml vegetable stock
  • 25g butter
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 300g Arborio risotto rice
  • 1 Pink Lady apple, cored and diced
  • 100g vegetarian cambozola or blue brie, diced
  • 50g vegetarian soft goat's cheese
  • 50g grated vegetarian Parmesan-style cheese
  • 2 tbsp chopped fresh oregano leaves
  • 50g walnuts, toasted and chopped
    How to Cook
  1. Put the vegetable stock into a saucepan and bring to the boil, keeping on a low heat on the hob.
  2. Meanwhile put the butter and oil in a pan and gently cook the onion and garlic for 3-4 minutes until softened. Add the rice and stir to coat.
  3. Add a spoonful of stock and gently cook until the stock is absorbed, stirring occasionally. Keep adding the stock gradually a ladleful at a time until the rice is al dente; this will take about 18 minutes.
  4. Add the apple, cheeses, oregano and walnuts and put a lid on the pan. Remove from the heat and set aside for five minutes. Check seasoning, stir through and serve immediately.
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