Apple, Cambazola and Walnut Risotto
By Pink Lady
Published on 13 April 2022
Cambozola is a combination of camembert and gorgonzola cheese and is a delicate flavour that combines beautifully with the sweet Pink Lady apple. An unusual idea for risotto, but with the classic flavour combinations of walnuts, apple and blue cheese it will be sure to impress any diner!Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 2 tbsp of fresh oregano, chopped
- 750 ml of vegetable stock
- 25 g of butter
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 300 g of risotto rice
- 1 pink lady apple, cored and diced
- 100 g of cambazola cheese, diced
- 50 g of soft goat's cheese
- 50 g of walnuts, toasted and chopped
- 50 g of grated vegetarian parmesan cheese
Method
Step 1
Put the vegetable stock into a saucepan and bring to the boil, keep on a low heat on the hob.Step 2
Meanwhile put the butter and oil in a pan and cook the onion and garlic for 4 minutes until softened. Add the rice and stir to coat in the butter. Add a spoonful of stock and gently cook until the stock is absorbed, stirring occasionally. Keep adding the stock gradually a ladleful at a time until the rice is al dente, this will take about 18 minutes.Step 3
Then add the apple, cheeses, oregano and walnuts and put a lid on the pan. Remove from the heat and set aside for 5 minutes. Check seasoning, stir through and serve immediately.