Lean risotto with hazelnuts and caramelized onions

INGREDIENTS
1.8–2 l vegetable broth
2 cups of rice for risotto (arborio, carnaroli, italic)
70–100 g of roasted hazelnuts
6 large onions
3-4 garlic cloves
olive oil
freshly grated nutmeg
smoked paprika
salt, freshly ground black pepper

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