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Brie, speck and walnut risotto

Brie, speck and walnut risotto
3.5 22 ratings
Prep. 10 min
Total 25 min
4 portions
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Ingredients

  • eschalots
    30 g
  • extra virgin olive oil
    30 g
  • speck cut into cubes (1-2 cm)
    70 g
  • Arborio rice
    320 g
  • white wine
    50 g
  • water
    700 g
  • salt to taste
    1 - 2 tsp
  • fresh ground black pepper to taste
    ⅛ - ¼ tsp
  • Brie cheese softened and cut into cubes (2-3 cm)
    110 - 125 g
  • walnuts broken into pieces
    20 g

Difficulty

easy

Nutrition per 1 portions

Sodium 1558.9 mg
Protein 15.7 g
Calories 2204 kJ / 524.8 kcal
Fat 22.3 g
Fibre 2.2 g
Saturated Fat 9 g
Carbohydrates 63.8 g

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