Mushroom and toasted walnut risotto

    35 min

    A woodsy, nutty risotto that is a perfect comfort-food main, or a starter for a autumn or winter dinner party.

    167 people made this

    Serves: 8 

    • 30g (1 oz) chopped walnuts
    • 3 tablespoons olive oil
    • 2 onions, chopped
    • 500g (1 1/4 lb) fresh mushrooms, sliced
    • 1L (1 3/4 pints) chicken stock
    • 700g (14 oz) Arborio rice
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas mark 4. Place walnuts on a baking tray. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
    2. Heat oil in a large heavy saucepan over medium high heat. Sauté onion and mushrooms until tender and golden brown.
    3. Pour in stock, and bring to the boil. Stir in rice, reduce heat to low, and cover. Simmer until rice is tender and liquid is absorbed, about 20 minutes. If after 20 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.


    Use vegetable stock for a vegan version of this dish.

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    Reviews in English (115)


    I followed the recipe exactly and found this to be extremely bland.  -  15 Sep 2008


    Used different ingredients. I have made this a few times now, and keep tweaking it as I can't ever leave well enough alone. If I can find it, I use a package of mixed mushrooms that I found in my supermarket. I also add some sauteed spinach, minced garlic and sherry to it, to give it some zip.  -  15 Sep 2008


    I made the recipe as written, and it made loads. I will definitely cut the recipe in half next time. I'll also omit the walnuts. They did not complement the dish at all and stood out oddly among the ingredients, texture and flavour-wise. Also, I'll turn the heat down while cooking the onions and mushrooms. The "medium-high" heat was a bit too hot and my dish ended up with a slightly scorched flavour because of it. With these adjustments, it will be a delicious side dish.  -  15 Sep 2008