Gleann Óir Cheese & Walnut Risotto with Fig & Chili Jam & Lemon Rapeseed Oil


Prep Time: 


Cook Time: 



  • 4 - 6 People



400g Gleann Óir cheese

200g Arborio or carnaroli rice

100g real butter

2 shallots finely diced

1 tbsp finely chopped garlic

600ml vegetable or chicken stock

50ml dry white wine

1 tbsp finely chopped fresh thyme

1 tbsp roughly chopped parsley

200g walnuts chopped in half

Fig & chili jam:

200g chopped dried figs

Large red chili deseeded

200ml warm water

150g brown sugar

75ml white wine vinegar

1 large red onion

1 lemon halved

Sprig thyme

50ml rapeseed oil & the juice of 2 lemons given a good shake


Place the onion, chilli & thyme in a pot and cooked for 5mins in a little oil until soft but not coloured.
Add the figs, vinegar, sugar & lemon & water, bring to the boil and simmer for 45mins, stirring occasionally. Add a drop of more water, if necessary, until the figs are well soaked.
Leave to settle and soak for 1hour.
Blend in a food processer until smooth( or leave it chunky if you prefer!). 

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