Risotto with walnuts (2)
Instructions
In a high-sided baking dish melt 50 g of butter and dry chopped onion, add the rice and toast.
Wet with 800 g of broth, bring to a boil, cover the Pan and put in oven at 200 degrees for 15 minutes.
Meanwhile, mix the walnuts with cream and combine them with rice when it is cooked, put the pan on the stove and cook a few more minutes, stirring.
Adjust with salt and pepper.
Serve hot sprinkled with Parmesan.
Ingredients and dosing for 4 persons
- 400 g of rice
- 70 g of walnut kernels
- 6 tablespoons of cream
- 1 onion
- 800 g of broth
- 50 g of butter
- Salt
- White pepper
- Grated parmesan cheese