Make something special for your Meatless Monday meal. This recipe for mushroom and walnut risotto is creamy and rich with added crunch thanks to the addition of walnuts.
Your arm might get a bit of a workout making this dish, but it will be worth it. Arborio rice used for risotto is shorter than regular rice, and it retains more starch, too. The constant stirring as you cook helps release the starch, giving the risotto a creamy consistency.
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Not only do walnuts add crunch to this dish, but studies show that they are the number one nut for heart health. They contain antioxidants that can help protect you against heart disease, can help lower cholesterol and decrease unhealthy inflammation.
Mushroom and walnut risotto
- 1-1/2 cups Arborio rice
- 1 cup crimini mushrooms, sliced
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon ground black pepper
- 4 cups vegetable stock
- 1 cup white wine
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 1 cup toasted walnuts, chopped
- Warm the vegetable stock in a saucepan. Add one cup of water to it and keep the mixture warm.
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, sage, thyme and black pepper.
- Add the rice to the onion mixture and allow it to cook for about a minute. Add the wine to the rice, stir and allow it to evaporate.
- Use a ladle to add the vegetable stock, a little at a time, to the rice mixture. Stir continuously, and allow the stock to absorb into the rice before adding more stock. Keep stirring and continue this process for about 18-20 minutes, or until all the liquid is gone and the rice softens. Add the mushrooms to the mixture about 10 minutes into this process.
- Stir in the cheese and butter, and stir until the butter has melted. Add the walnuts to the mixture and serve.
A Meatless Monday risotto dish to indulge in!