Brie, speck and walnut risotto

Brie, speck and walnut risotto

3.5 22 ratings

Prep. 10 min

Total 25 min

4 portions

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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Australia and New Zealand

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