Pink Lady Apple, Cambozola and Walnut Risotto

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    Cambozola is a combination of camembert and gorgonzola and is a delicate cheese that combines beautifully with the sweet Pink Lady apple. An unusual idea for a risotto, but with the classic flavour combinations of walnuts, apple and blue cheese it will be sure to impress any diner!
    Pink Lady Apple, Cambozola and Walnut Risotto

    • 750ml vegetable stock
    • 25g butter
    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 1 garlic clove, crushed
    • 300g Arborio risotto rice
    • 1 Pink Lady apple, cored and diced
    • 100g cambozola, diced
    • 50g soft goats cheese
    • 50g grated parmesan cheese
    • 2 tbsp chopped fresh oregano leaves
    • 50g walnuts, toasted and chopped
    How to make Pink Lady Apple, Cambozola and Walnut Risotto
    1. Put the vegetable stock into a saucepan and bring to the boil, keep on a low heat on the hob.
    2. Put the butter and oil in a pan and gently cook the onion and garlic for 3-4 minutes until softened. 
    3. Add the rice and stir to coat in the butter. 
    4. Add a spoonful of stock and gently cook until the stock is absorbed, stirring occasionally. 
    5. Keep adding the stock gradually a ladleful at a time until the rice is al dente, this will take about 18 minutes.
    6. Then add the Pink Lady apple, cheeses, oregano and walnuts and put a lid on the pan. 
    7. Remove from the heat and set aside for 5 minutes. 
    8. Check seasoning, stir through and serve immediately.

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