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Green risotto with burrata and hazelnuts

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A risotto in the colors of spring served with creamy burrata and hazelnuts

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Green risotto with burrata and hazelnuts

louise A risotto in the colors of spring served with creamy burrata and hazelnuts LUNCH Enkla gröna hållbara vegetariska goda European Print this
Serves: 2 Prep time: Cooking time:
Nutrition facts 200 Calories 20 grams Fat
Rating 5.0/5
( 1 voted )

INGREDIENTS

  • 1 tbs olive oil
  • 1 finely chopped shallot
  • 2 finely chopped garlic cloves
  • 5 dl water
  • 1 vegetable boullit cube
  • 200 grams arborio rice
  • 1 dl dry white wine
  • 50 gram butter
  • GREEN CREAM
  • 1 dl olive oil
  • 65 gram kale
  • 65 gram spinach
  • 1 handfull of parsley
  • black pepper and salt
  • TOPPING
  • 2 burrata
  • 1 dl hazelnuts

INSTRUCTIONS

  1. In a medium pot, combine water  and one vegetable bouillon cube,  bring to simmer.
  2. Chop the shallot and the garlic and fry for a few minutes in a thick – bottom saucepan with olive oil
  3. Stir rice into onion mixture. Cook, stirring constantly, until rice is lightly toasted
  4. Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated
  5. Add warm broth into the  saucepan, stirring gently until broth is absorbed.
  6. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more (about 20 minutes.)
  7. After 20 minutes when the risotto is creamy, remove the saucepan from heat and stir in the butter
  8. Mix kale,spinach and parsley in a blender add olive oil, black pepper and salt
  9. Stir the green cream into the risotto
  10. Top the risotto on the plate with burrata and chopped hazelnuts

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