John Myers
Leek Risotto with Hazelnuts
The perfect leek risotto with hazelnuts recipe with a picture and simple step-by-step instructions.
- 1 Fresh shallot
- 1 Clove of garlic
- 1 pole Leeks / leeks
- 75 g Chopped hazelnuts
- 2 tbsp Rapeseed oil
- 125 g Risotto rice
- 2 Branches Fresh thyme
- 50 ml White wine
- 500 ml Vegetable broth hot
- 2 tbsp Peanut butter
- Sweet paprika powder
- Salt and pepper
- Peel off shallot and garlic, roughly chop. Wash the leeks, clean and cut into rings. Roast the hazelnuts in a pan without fat until they start to smell. Season well with salt, pepper and paprika.
- Heat the oil in a saucepan, fry the shallot and garlic and white leek rings in it until glassy for 5 minutes. Add rice and simmer for 2 minutes. Add 1 sprig of thyme. Deglaze everything with wine. Gradually pour in the hot vegetable stock, adding the rice over and over again Stir. Continue until the rice is cooked (takes about 30 minutes). Stir in the green leek rings. Stir in peanut butter so that the risotto becomes creamy.
- Remove the sprig of thyme from the risotto to serve. Arrange risotto on plates, sprinkle with hazelnut mix and thyme leaves and serve.
Facebook Comments