Buttery Hazelnut Risotto Recipe

Classic Italian risotto is hearty and creamy, perfect for winter warmth. Risotto, a simple dish cooked slowly on the stovetop, requires careful attention. 

– 1 cup hazelnut – 7 cups chicken or vegetable stock – 2 bay leave – 1 tablespoon olive oil – 3 tablespoons butter, divided – 1 onion, finely chopped – ½ teaspoon garlic powder – 1 ½ cups risotto rice (such as Arborio) – 1 cup dry Italian white wine – Salt and pepper, to taste – ½ cup grated Parmesan, plus extra for serving – 2 tablespoons hazelnut oil – 2 tablespoons finely chopped fresh parsley



Heat the oven to 350 F. Toast hazelnuts on a medium baking tray for 10 minutes to enhance flavor.

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After cooling, roughly chop the hazelnuts. Heat chicken or vegetable stock in a large saucepan until barely simmering, then add bay leaves. 

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Top the risotto with the remaining chopped hazelnuts, hazelnut oil, and fresh parsley and serve hot.

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Set a large deep frying pan on medium heat. Stir in olive oil and 1 tablespoon butter. Cook the onion for 8–10 minutes until softened.

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