A fresh and indulgent approach to risotto.
Put the vegetable stock into a saucepan and bring to the boil, keep on a low heat on the hob.
Meanwhile, heat the oil in a pan, add the onion and garlic and gently cook for 3-4 minutes until softened. Add the rice and stir to coat in the oil.
Add a spoonful of stock and gently cook until the stock is absorbed, stirring occasionally. Keep adding the stock gradually a ladleful at a time until the rice is al dente, this will take about 18 minutes.
Then add the Pink Lady® apple, cheeses, oregano and walnuts and put a lid on the pan. Remove from the heat and set aside for 5 minutes. Check the seasoning, stir and serve immediately, garnished with oregano leaves.