Mushroom and Toasted Walnut Risotto

    (160)
    35 mins

    A woodsy, nutty risotto that is perfect for having friends over for a casual dinner party.


    159 people made this

    Ingredients
    Serves: 8 

    • 30g (1/3 cup) chopped walnuts
    • 3 tablespoons olive oil
    • 2 onions, chopped
    • 600g mushrooms, sliced
    • 1L (4 cups) boiling chicken stock
    • 440g (2 cups) Arborio rice
    • salt and freshly ground black pepper to taste

    Directions
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 C. Place walnuts on a baking tray and roast for 8 to 10 minutes. Stir once or twice for even toasting.
    2. Heat oil in a large heavy saucepan over medium high heat. Add onion and mushrooms and cook until tender and golden brown.
    3. Pour in stock, stir in rice, reduce heat to low, and cover. Simmer until rice is tender and liquid is absorbed, about 20 minutes. If after 20 minutes there is still liquid, remove cover, and cook until liquid has evaporated. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.
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    Reviews and ratings
    Global ratings:
    (160)

    Reviews in English (114)

    by
    54

    Super. Not for everyone howerver, Bu wasn't enthused. This recipe has a scent of bitter flavor and may not be something that kids or picky adults would go for. If you like walnuts then I'm sure you'll appreciate this. I used the exact ingredients it called for and it came out great.  -  12 Apr 2004  (Review from Allrecipes US | Canada)

    by
    38

    I'm into Toasted Orzo, so add the orzo just as onions and mushrooms are finishing, when orzo is lightly browned add the broth. When the broth is absorbed add 1/4 cup grated parmesan and serve! Yummy!  -  09 Feb 2006  (Review from Allrecipes US | Canada)

    by
    32

    I made the recipe as written, and it made a ton. I will definitely cut the recipe in half next time. I'll also omit the walnuts. They did not compliment the dish at all and stood out oddly among the ingredients, texture and flavor-wise. Also, I'll turn the heat down while cooking the onions and mushrooms. The "medium-high" heat was a bit too hot and my dish ended up with a slightly scorched flavor because of it. With these adjustments, it will be a delicious side dish.  -  14 Feb 2002  (Review from Allrecipes US | Canada)

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