Walnut-Parsley Risotto

Walnut-Parsley Risotto.

 

Walnut-Parsley Risotto

  • Servings: 2 portions
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Ingredients

  • 250g risotto rice (one-grained wheat)
  • 500ml vegetable fond (vegetable soup)
  • half a bunch of fresh parsley (~25g)
  • 50g whole walnuts 50g leek (or onions)
  • 1 glove of garlic olive oil

Directions

  1. Cut the leek into fine cubes and roast it with some olive oil in a pot 2.
  2. Add the risotto rice, salt it and roast it for a few minutes
  3. Chop the garlic and put it into the pot
  4. Deglaze the rice with the fond just till it’s covered up
  5. Keep stirring and add some fond every few minutes
  6. Chop the parsley and the walnuts
  7. The risotto is finished as soon as it’s firm to the bite (al dente)
  8. Mix the parsley and the walnuts in the risotto and season it with salt and pepper as desired
  9. Serve the risotto and garnish it with some parsley and a walnut

Tip: Make your own vegetable fond/soup by cooking the vegetable cut-offs with some juniper berries, bay leaves, salt and pepper for about half an hour.

Recipe Creator

Name: Jana
Country: Austria
More from Jana:@plantbased_cooking_lifestyle | Facebook

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1 comment on “Walnut-Parsley Risotto

  1. Pingback: 5 Easy Vegan Dinners to cook during Isolation - Let's Go Vegan Australia!

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