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Spinach and hazelnut risotto


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For 2 people

- 200g rice

- 1 carrot

- 1/2 leek

- 1 garlic clove

- evo oil

- 1/2 glass of white wine

- 200g spinach, striped

- 50g chopped hazelnuts

- turmeric

- vegetable broth

- salt

- pepper


I usually use brown rice, but since I don't have any in this period, white rice can also be fine!


Let the chopped leek, garlic and carrots wither in a little oil, add the rice and season with 1 minute. Blend with wine. Add broth a little at a time and stir.

5 minutes before cooking add the spinach, half the hazelnuts and turmeric, to taste.

Season with salt.

Flatten and decorate with the remaining hazelnuts, pepper and a drizzle of oil.

Enjoy your meal!

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Thanks to Marina Zendri

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