Walnut-Herb Risotto
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
1 tsp butter
1 onion, diced
2 cups Arborio rice
1 carton reduced sodium chicken broth
½ cup grated Parmesan cheese
¼ cup walnut halves, toasted and chopped
1 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
1 tbsp olive oil
1 tsp butter
1 onion, diced
2 cups Arborio rice
1 carton reduced sodium chicken broth
½ cup grated Parmesan cheese
¼ cup walnut halves, toasted and chopped
1 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
Directions
1In 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.
2Meanwhile, 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.
3Mix in Parmesan, walnuts and herbs. Transfer to a serving dish and serve immediately.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
