Who would have thought that risotto and walnuts go so well together?
Coarsely chop the walnuts, toast them in a pan without fat until golden brown and let them cool on a plate. Grate the Parmesan cheese and set aside.
Sauté the onions and mushrooms in a large pan with butter. When the onion is translucent, add the rice and sauté lightly. Then deglaze everything with white wine and let it evaporate. Then add the vegetable broth, and stir.
Simmer the rice over low heat for about 20 minutes. Season with salt or pepper to taste. Turn off the heat and stir in the Parmesan cheese.
Finally, add the walnuts. Tip: Use the walnut puree as a topping for the risotto.
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