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Tuscan-Style Risotto with Fresh Walnuts [WEB ONLY]

Rachael Ray Every Day
  • minutes
  • Serves 4

INGREDIENTS

2 cloves

Garlic

1

Onion, small

1 tbsp

Sage and thyme, fresh

1 32 ounce container

Chicken or vegetable stock

1 1/4 cups

Carnaroli rice

1

Salt and pepper

2 tbsp

Olive oil, extra virgin

1 cup

Walnuts, toasted and finely chopped

3 tbsp

Butter

2

generous handfuls Pecorino-romano

1 cup

White wine, dry