Valais apricot risotto

  • Category

    Main Course

  • Difficulty


  • Nutritional value / pers.

    400 kcal

  • Total time

    30 min

  • Preparation time

    10 min

  • Cooking time

    20 min

Ingredients (4 people)


  1. Finely chop the onions and cook gently in the oil until soft but not coloured.

  2. Add the rice and let it sweat gently for 1 minute.

  3. Add the white wine. Let it evaporate then slowly add the vegetable stock a ladleful at a time. Make sure the rice is always just covered with stock.

  4. Cook the risotto on a low heat for 20 minutes, stirring occasionally.

  5. Add the mascarpone and some lavender blossoms. Add a little more vegetable stock, depending on the consistency.

  6. Chop the apricots into small pieces and add them to the risotto just before serving.

Recipe by: Pierre Crepaud, Executive Chef at LeMontBlanc Restaurant, LeCrans Hotel & Spa Crans-Montana


Garnish with a few basil leaves and lime zest then serve immediately.

Wine suggestion

Humagne Blanc