Preparation time: 45mins // Serves 4
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 3 celery sticks, finely diced
- 1 small red chilli, minced (optional)
- 2-3 small green apples, cored, diced & tossed in lemon juice
- 3 tbs good quality olive oil
- 2 cups arborio (risotto) rice
- 1lt (2pt) good quality vegetable stock
- ½ cup dry white wine
- 1 bunch of fresh marjoram or thyme, roughly chopped
- ½ cup walnuts, dry roasted
- 200g (7oz) feta and/or goats cheese (optional for non vegans)
Add the stock to a saucepan and bring to a gentle boil, turn down and keep hot or just under a simmer.
In a good sized pot, heat the olive oil over a medium heat, add the onion, celery, garlic and chilli if using. Cook slowly over a medium/low heat for 8-10 minutes until onion and celery are soft.
Add the rice and toss in the oil and onion mixture, coating well. Turn up the heat and add the wine, allow to cook while tossing until all the wine has been absorbed/evaporated.
Add a ladle of hot stock, stirring the rice frequently until the liquid is absorbed, add another ladle and continue to stir. Cook the risotto in this fashion, adding a ladle of the stock each time the rice has absorbed the liquid, until the rice is al dente or tender and staring to turn creamy.
Add the apple and marjoram or thyme and toss to combine well and heat through for a few minutes with plenty of fresh cracked pepper and a little salt to taste. Add the cheese now if using and toss through until soft and creamy.
Serve the risotto topped with dry roasted walnuts and drizzled with a little good quality olive oil, delish!!

{ This vegetarian risotto recipe was adapted from Jamie Olivers Apple & Walnut Risotto with Gorgonzola. }