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Recipe by
Risotto with walnuts is a tasty and nutritious first course. The combination of creamy rice with the delicate flavor of walnuts makes this dish truly irresistible. Originating from the Lombardy region, risotto with walnuts is a classic of Italian cuisine. It is perfect to serve during autumn, when walnuts are in season.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Cook the rice in plenty of salted water
Step 2 of 4: Meanwhile prepare the dressing: in a mortar crush the walnut kernels with the olive oil, salt, pepper and garlic
Step 3 of 4: Finely chop the shallot and soften it in a little oil
Step 4 of 4: Add the chopped walnuts, let the flavors blend and season the rice
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In summary: Contains nickel · Allergens detected: Tree nuts
In gray: not detectedDetected
| Average values | Per serving143 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,626 kJ389 kcal | 1,141 kJ273 kcal |
| Fat | 9.03 g | 6.34 g |
| of which saturated fatty acids | 1.13 g | 0.79 g |
| Carbohydrates | 73.86 g | 51.83 g |
| of which sugars | 4.52 g | 3.17 g |
| Fibre | 2.01 g | 1.41 g |
| Protein | 7.77 g | 5.45 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
