Walnut-Herb Risotto

  • Prep Time 5 min
  • Total Time 35 min
  • Serves: 8

Ingredients

  • 1 tbsp olive oil 15 mL
  • 1 tsp butter 5 mL
  • 1 onion, diced
  • 2 cups Arborio rice 500 mL
  • 1 carton reduced sodium chicken broth 900 mL
  • 1/2 cup grated Parmesan cheese 125 mL
  • 1/4 cup walnut halves, toasted and chopped 60 mL
  • 1 tsp fresh rosemary, chopped 5 mL
  • 2 tsp fresh thyme, chopped 10 mL

Directions

  • Step 1

    In a large saucepan, heat oil and butter over medium heat. Add onion and cook, stirring, until translucent; about 5 min. Add rice and mix well.

  • Step 2

    Meanwhile, in a small saucepan, warm chicken broth with 1/2 cup of water. Add 1 ladleful of hot broth to the rice. Stir until almost all of the liquid is absorbed. Repeat, 1 ladleful at a time, stirring and allowing the broth to be absorbed by the rice before adding more. When all the broth has been added to rice, turn off the heat before the liquid is completely absorbed.

  • Step 3

    Mix in Parmesan, walnuts and herbs. Transfer to a serving dish and serve immediately.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of recipe)
  • Calories 260
  • Fat 7 g
  • Saturated Fat 2 g
  • Carbs 39 g
  • Protein 7 g
  • Cholesterol 5 mg
  • Fibre 2 g
  • Sodium 400 mg
  • Potassium 140

You May Also Like:

Get This Recipe
  • Recipe_total_time Total Time 7 h 15 min
  • Recipe_serve Makes: 16
Get This Recipe
  • Recipe_total_time Total Time 45 min
  • Recipe_serve Serves: 8
Get This Recipe
  • Recipe_total_time Total Time 2 h 40 min
  • Recipe_serve Serves: 4