Risotto with mushrooms, pesto, gorgonzola and walnuts
Preparation time
10 min
Cooking time
25 min
Dietary preference
Vegetarian
Difficulty
Normal
Region
Lombardia
Servings
4
In this recipe
Preparation method
- Peel and cut the onions into half rings. Cut the mushrooms into quarters. Heat the olive oil in a pan and fry the onion and mushrooms for 3 min. over low heat.
- Add the rice and fry for 2 min, stirring constantly. Add the stock in small portions, stirring constantly, then add the Bertolli pesto alla genovese and let the risotto cook gently over a low heat for about 20 min. Stir occasionally.
- Meanwhile, coarsely chop the walnuts and crumble the gorgonzola. Stir the walnuts and liquid margarine into the risotto. Season further with some freshly ground black pepper.
- Spoon the risotto into 4 warm deep plates, divide the gorgonzola on top and serve with the mixed salad with tomato.
Ingredients
- 2 onions
- 250 g mushrooms
- 3 tbsp Bertolli olive oil classico
- 350 g risotto rice
- 1.5 l herb bouillon (from a tablet)
- 6 tbsp Bertolli Pesto alla Genovese
- 50 g walnuts
- 50 g gorgonzola
- freshly ground black pepper
View the nutritional value
| Energy | 633 kJ (151 kcal) |
| Protein | 13,1 g |
| Carbohydrates | 74,5 g |
| Sugar | 4,2 g |
| Fibre | 3,9 g |
| Fat | 30,8 g |
| Saturated fat | 7,1 g |
| Salt | 2,06 g |
