Today I’m offering you a dish that’s light yet tasty and colorful, pleasing to the eye and good to eat. I look forward to your comments to know what you think and if I succeeded. Do you prepare it differently? Tell me how.
Enjoy your meal!
- Cuisine: Italian
Ingredients for the Risotto Preparation
- 5.6 oz Carnaroli rice
- 1/2 white onion
- 1.4 oz hazelnuts (coarsely chopped)
- q.b. vegetable broth
- 2 tbsp Greek yogurt 0% fat (to make it creamier)
- 1/2 glass white wine
- 1 packet saffron
Steps for the Risotto Preparation
Sauté the onion with a drizzle of oil, add the hazelnuts and rice, toast, and deglaze with a bit of white wine.
Add the broth so that the rice is always covered and halfway through cooking, dissolve the saffron in a ladle of broth.
At the end of cooking, to achieve a creamier consistency, add two tablespoons of Greek yogurt, mix well, and serve hot with a generous sprinkle of hazelnuts.
Notes.
I used yogurt to keep the dish light, but if you’re not on a diet, you can add a cheese like Castelmagno.
