Risotto with Nuts

Risotto mixed with a variety of roasted nuts and sauteed mushrooms is a hearty side dish or filling main course.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 452 Calories

Ingredients

• 1 teaspoon butter
• 1 cup walnuts
• 1 cup almonds
• 1 tablespoon olive oil
• 1 cup cashews
• salt and ground black pepper to taste
• 1 cup hazelnuts
• 1 clove garlic, crushed
• 1 teaspoon minced fresh parsley
• 1 cup pine nuts
• 3 small onions, finely chopped
• 1 ½ cups sliced fresh mushrooms
• 1 cup rice
• 5 cups vegetable stock
• 1 cup chestnuts
• 5 fluid ounces white wine, or as needed

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Boil chestnuts in a pot of water until tender, about 10 minutes. Drain and finely chop.

Step 4

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.

Step 5

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.

Step 6

Stir mushroom mixture, roasted nuts, and boiled chestnuts into rice mixture and remove from heat.