Apple, Cambozola and Walnut Risotto Recipe

10 mins to prepare // 30 mins to cook // Serves 4


  • 750ml - Vegetable stock
  • 30g - Butter
  • 1 - Tablespoon 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
  • 1 - Tablespoon chopped fresh oregano leaves
  • 100g - Walnuts, toasted and chopped

Full preparation

  1. Put the vegetable stock into a saucepan and bring to the boil, keep on a low heat on the hob.
  2. 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.
  3. 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.
  4. Check seasoning, stir through and serve immediately.