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

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