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Plated meal

Walnut and Apple Risotto Walnut and Apple Risotto

  • Gluten Free
  • Vegetarian
  • Italian
  • Contains Nuts
  • Contains Dairy

Walnut and Apple Risotto with Thyme

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 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.

  • Ingredients

    Olive Oil

    1 tablespoon per person



    juiced 1/2 lemon juiced per person

    Fresh Thyme


    finely chopped 1/2 apple per person


    finely chopped


    thinly sliced

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 400ml per person

    Risotto Rice