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Recipe: Pink Lady Apple, Cambozola and Walnut Risotto


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Cambozola is a combination of camembert and gorgonzola and is a delicate cheese that combines beautifully with apple. An unusual idea for a risotto, but with the classic flavour combinations of walnuts, apple and blue cheese it will be sure to impress!

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

You’ll need:

750ml vegetable stock

25g butter

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

300g Arborio risotto rice

1 Pink Lady apple, cored and diced

100g cambozola, diced

50g soft goats cheese

50g grated parmesan cheese

2 tbsp chopped fresh oregano leaves

50g walnuts, toasted and chopped

What to do:

1. Put the vegetable stock into a saucepan and bring to the boil, keep on a low heat on the hob.

2. Meanwhile put the butter and oil in a pan and gently cook the onion and garlic for 3-4 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.

3. Then add the Pink Lady 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.

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