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.
Finely chop the onion and sauté it in a pan with the extra virgin olive oil until soft and translucent.
Peel the carrots and cut them into small cubes, add them to the pan and sauté for a few minutes, stirring.
Add the rice and toast it for one or two minutes, stirring often.
Add the hot broth little by little, stirring and letting it be absorbed before adding more.
During cooking, add the saffron to give it its characteristic golden color. Continue cooking until the rice is tender but still slightly al dente.
Season with salt and, if desired, add a grind of pepper. Stir in the butter off the heat.
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.
Pan
Pot for the broth
Small pan for toasting the hazelnuts
In the refrigerator, up to 24 hours
Suggested pairing: a glass of Vermentino di Sardegna.
Italia
| Energy (kcal) | 224.86 |
| Carbohydrates (g) | 36.16 |
| of which Sugars (g) | 4.27 |
| Fat (g) | 6.27 |
| of which Saturates (g) | 1.43 |
| Protein (g) | 4.14 |
| Fiber (g) | 2.44 |
| Sale (g) | 0.03 |
