Rice with carrots and hazelnuts: an easy, quick, and fragrant recipe, rich in color, 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 extra virgin olive oil until soft and transparent.
Peel the carrots and cut them into small cubes, add them to the pan and season for a few minutes while stirring.
Add the rice and toast it for one or two minutes, stirring often.
Add hot broth a little at a time, stirring and allowing it to be absorbed before adding more.
During cooking, incorporate the saffron to give the characteristic golden color. Continue cooking until the rice is soft but still slightly al dente.
Adjust salt and, if desired, add a grind of pepper. Stir in butter with the heat off.
Coarsely chop the hazelnuts and lightly toast them in a small pan to make them aromatic and crunchy. Serve the risotto hot, garnished with the hazelnuts on top.
Pan
Pot for broth
Small pan for toasting hazelnuts
In the refrigerator, maximum 24 hours
Recommended pairing: a glass of Vermentino di Sardegna.
Italy
| 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 |
