Pink Lady Apple, Cambozola and Walnut Risotto
Cambozola is a combination of camembert and gorgonzola and is a delicate cheese that combines beautifully with the sweet Pink Lady 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 any diner!
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:
Put the vegetable stock into a saucepan and bring to the boil, keep on a low heat on the hob.
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.
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.
Recipes by: www.pinkladyapples.co.uk
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