Walnut and Apple Risotto Walnut and Apple Risotto

Walnut and Apple Risotto with Thyme

Nutrition Per Portion

0.0 min

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
0.5 min

Peel and finely chop the garlic and roughly chop the walnuts.
2.5 min

Finely slice the leek.
3.5 min

Halve and juice the lemon, reserving the correct amount.
4.5 min

Warm the olive oil in a saucepan over medium-high heat.
5.0 min

Add the leek and garlic to the saucepan and cook until the leek has softened.
6.0 min

Add the risotto rice and cook until the edges of the grains become translucent.
8.0 min

Add the lemon juice and cook, stirring, until evaporated.
9.5 min

Add the thyme to the saucepan.
10.0 min

Add the vegetable stock a little at a time, waiting for the stock to be absorbed before adding the next amount. Ensure to keep stirring constantly. (around 20mins)
20.0 min

Continue to add the stock to the risotto until it is cooked, but still slightly firm to bite.
25.0 min

Stir through the ricotta to the risotto.
26.0 min

Finely chop the apple.
28.0 min

Add the apple and walnuts to the risotto and stir through.
30.0 min

When the risotto is cooked through, distribute among serving plates.