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.