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Delicious risotto made with vegetable broth and a variety of nuts. Serve as a side dish or filling main course.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Spread pine nuts, hazelnuts, almonds, cashews, and walnuts onto a baking sheet.

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  • 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 wine 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.

Nutrition Facts

452 calories; 32.4 g total fat; 1 mg cholesterol; 193 mg sodium. 31.4 g carbohydrates; 12.1 g protein; Full Nutrition