Carrot and hazelnut risotto: an easy, quick and fragrant recipe, full of color and ready in a few minutes. A light, colorful first course perfect for any occasion.
Step 1 of 7: Finely chop the onion and sauté it in a pan with the extra virgin olive oil until soft and translucent.
Step 2 of 7: Peel the carrots and cut them into small cubes, add them to the pan and sauté for a few minutes, stirring.
Step 3 of 7: Add the rice and toast it for one or two minutes, stirring often.
Step 4 of 7: Add the hot broth little by little, stirring and letting it be absorbed before adding more.
Step 5 of 7: During cooking, add the saffron to give it its characteristic golden color. Continue cooking until the rice is tender but still slightly al dente.
Step 6 of 7: Season with salt and, if desired, add a grind of pepper. Stir in the butter off the heat.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk and Tree nuts
Step 7 of 7: Coarsely chop the hazelnuts and lightly toast them in a small pan to make them fragrant and crunchy. Serve the risotto hot, finishing with the hazelnuts on top.
| Average values | Per serving230 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,164 kJ517 kcal | 941 kJ225 kcal |
| Fat | 14.42 g | 6.27 g |
| of which saturated fatty acids | 3.29 g | 1.43 g |
| Carbohydrates | 83.17 g | 36.16 g |
| of which sugars | 9.84 g | 4.28 g |
| Fibre | 5.59 g | 2.43 g |
| Protein | 9.55 g | 4.15 g |
| Salt | 0.09 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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