Preheat the oven to 180 degrees C. Place walnuts on a baking tray and roast for 8 to 10 minutes. Stir once or twice for even toasting.
Heat oil in a large heavy saucepan over medium high heat. Add onion and mushrooms then cook until tender and golden brown.
Pour in stock, stir in rice, reduce heat to low then cover. Simmer until rice is tender and liquid is absorbed, about 20 minutes. If after 20 minutes there is still liquid, remove cover and cook until liquid has evaporated. Remove from heat then stir in walnuts. Season with salt and pepper to taste.
Use vegetable stock for a vegan version of this dish.
Used different ingredients.
I have made this a few times now, and keep tweaking it as I can't ever leave well enough alone. If I can find it, I use a package of mixed mushrooms that I found in my supermarket. I also add some sauteed spinach, minced garlic and sherry to it, to give it some zip. - 29 Sep 2008
great recipe, tried it as a mushroom risotto - 13 Apr 2012
I made the recipe as written, and it made loads. I will definitely cut the recipe in half next time. I'll also omit the walnuts. They did not complement the dish at all and stood out oddly among the ingredients, texture and flavour-wise. Also, I'll turn the heat down while cooking the onions and mushrooms. The "medium-high" heat was a bit too hot and my dish ended up with a slightly scorched flavour because of it. With these adjustments, it will be a delicious side dish. - 29 Sep 2008