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Sunday, July 31, 2016

risotto with nuts

Ingredients

  • Servings: 12
  • 1 cup pine nuts
  • 1 cup hazelnuts
  • 1 cup almonds
  • 1 cup cashews
  • 1 cup walnuts
  • 1 cup chestnuts
  • 1 tablespoon olive oil
  • 3 small onions, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon minced fresh parsley
  • salt and ground black pepper to taste
  • 1 1/2 cups sliced fresh mushrooms
  • 1 teaspoon butter
  • 1 cup rice
  • 5 fluid ounces white , or as needed
  • 5 cups vegetable stock

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 375 degrees f (190 degrees c). spread pine nuts, hazelnuts, almonds, cashews, and walnuts a baking sheet.
  • bake in the preheated oven, stirring occasionally, until nuts are roasted and fragrant, 5 to 10 minutes. remove nuts from oven and cool slightly. crush nuts using a rolling pin.
  • boil chestnuts in a pot of water until tender, about 10 minutes. drain and finely chop.
  • heat olive oil in a large skillet over medium-high heat; saute onions and garlic until onions are tender and garlic is lightly browned, about 5 minutes. remove garlic and stir parsley, salt, and pepper into onion; add mushrooms. reduce heat to low and continue cooking until mushrooms are softened, 5 to 10 minutes. remove skillet from heat.
  • heat butter in a separate large skillet over medium-high heat; saute rice until toasted and fragrant, about 2 minutes. stir and vegetable stock, 1 cup at a time, into rice, allowing stock to evaporate before each addition until rice is tender and all the liquid has been absorbed, 15 to 20 minutes.
  • stir mushroom mixture, roasted nuts, and boiled chestnuts into rice mixture and remove from heat.

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