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🍽️ Creamy Risotto with Tomatoes and Roasted Walnuts

383 kcal · 30 min · 4 servings

Creamy Risotto with Tomatoes and Roasted Walnuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring the broth to a boil in a pot and then keep it warm.
  2. 2. Halve the shallots, peel them, and dice them finely.
  3. 3. Melt 2 tablespoons of butter in a separate pot over medium heat.
  4. 4. Sauté the shallots in it for about 2 to 3 minutes until they are translucent.
  5. 5. Add the rice and toast it for about 1 to 2 minutes.
  6. 6. Lightly salt the rice.
  7. 7. Deglaze the rice with white wine and let the liquid reduce for about 3 minutes.
  8. 8. Deglaze the risotto with a ladle of the warm broth.
  9. 9. Cook the risotto over medium heat for about 20 minutes, stirring constantly.
  10. 10. Add more broth gradually so that the rice is always slightly covered with liquid.
  11. 11. Chop the walnuts coarsely.
  12. 12. Heat 1 tablespoon of oil in a pan over medium heat.
  13. 13. Roast the walnuts in it, shaking the pan, for about 3 to 4 minutes until golden brown.
  14. 14. Add the remaining butter and season with Herbs de Provence.
  15. 15. Set the nuts aside on a plate.
  16. 16. Wash the tomatoes and halve or quarter them depending on their size.
  17. 17. Add the tomatoes to the risotto 5 minutes before the end of the cooking time.
  18. 18. Let the tomatoes cook along with the risotto.
  19. 19. Grate the Parmesan finely.
  20. 20. Stir the Parmesan into the finished risotto.
  21. 21. Season the dish with salt and pepper to taste.
  22. 22. If necessary, stir in a little more broth to loosen the consistency.
  23. 23. Sprinkle the risotto with the roasted walnuts and serve.

Nutrition per serving