Brie, speck and walnut risotto
TM6 TM5 TM31

Brie, speck and walnut risotto

3.4 (20 ratings)

Ingredients

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

Nutrition
per 1 portions
Calories
2204 kJ / 524.8 kcal
Protein
15.7 g
Carbohydrates
63.8 g
Fat
22.3 g
Saturated Fat
9 g
Fibre
2.2 g
Sodium
1558.9 mg

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