Walnut-Parsley Risotto

This creamy and flavourful dish combines the earthiness of whole walnuts with the freshness of parsley, creating a delightful balance of flavours. Using risotto rice, vegetable fond, fresh parsley, leek (or onions), garlic, and olive oil, this recipe is not only delicious but also easy to prepare.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Servings portions

Ingredients

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

Instructions

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

Notes

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

Walnut-Parsley Risotto