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Categories:
walnuts Parmesan cheese olive oil butter onions garlic rice red wine tomato salt freshly ground black pepper rosemary garlic olive oil Parmesan cheese
Viewed: 4 - Published at: 9 years agoIngredients
- 40 g (1.4oz) Halved walnuts
- 4 tbsp Grated parmesan cheese, plus extra, shaved
- 2 tbsp Olive oil
- 30 g (1.1oz) Butter
- 2 Onions, finely chopped
- 3 Garlic cloves, finely chopped
- 300 g (10.6oz) Risotto rice
- 185 ml (6.5fl oz) Dry red wine
- 500 ml (17.6fl oz) Hot vegetable stock
- 500 ml (17.6fl oz) Passata
- 1 tsp Sun-dried tomato paste
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 15 g (0.5oz) Mixed herbs, including sage, rosemary and thyme
- 1 Garlic clove
- 6 tbsp Olive oil
- 4 tbsp Grated parmesan cheese
Method
- Preheat the oven to 180C/350F/gas 4.
- Put the walnuts on a baking sheet and bake for 3-4 minutes until lightly toasted.
- Remove from the oven and leave to cool slightly, then finely chop half of the walnuts and set the rest aside
- To make the Parmesan crisps, line the baking sheet with baking paper.
- Sprinkle 1 tablespoon of the Parmesan into a mound on the baking sheet, then sprinkle one-quarter of the chopped walnuts over it.
- Tidy the edges slightly to make a circle about 4cm/11/2in in diameter, then repeat to make 3 more circles, spacing them out by at least 5cm/2in as they tend to spread during cooking.
- Bake for 10 minutes until golden and crisp.
- Leave to cool for a few minutes before lifting them off the baking sheet with a palette knife and set aside
- Heat the olive oil and half of the butter in a large, ovenproof saucepan.
- Fry the onions, partially covered, for 10 minutes, stirring occasionally, until softened.
- Add the garlic and risotto rice and cook, stirring, for another 3 minutes until the rice is glossy and coated in the oil.
- Add the wine and cook, stirring, until it is absorbed by the rice.
- Add the stock, passata and sun-dried tomato paste and season with salt and pepper.
- Stir until well combined
- Cover the risotto with a tight-fitting, ovenproof lid and bake for 40 minutes, stirring once halfway through.
- Remove from the oven, stir in the remaining butter and set aside, covered, for 5 minutes
- Meanwhile, make the pesto.
- Put the remaining walnuts in a food processor and add the herbs and garlic.
- Process until coarsely chopped, then add the olive oil and process again to make a coarse paste.
- Transfer the mixture to a bowl and stir in the Parmesan, then season with salt and pepper
- Stir the risotto and divide it into 4 large, shallow bowls.
- Top with a good spoonful of the pesto and the shaved Parmesan and serve with the Parmesan crisps
