Recipes from Italy · by Barbara Felicità Lucchini
Hazelnut Risotto with Pecorino Cheese
NUTRITION · PER SERVING35M COOK
CAL 32%·PRO 31%
CARBS 67G42% OF CAL
2G FIBER62G OTHER4G TOTAL SUGAR
FAT 33G47% OF CAL
11G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Italian risotto studded with toasted hazelnuts and tangy Pecorino cheese. Rich and elegant, this Northern Italian dish is a complete meal in itself.
mainitaliangrain bowlgluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 g Carnaroli rice (- 2 ½ cups)
- 40 g peeled chopped hazelnuts + more for decoration (- 1.4 oz)
- 100 g grated Pecorino Romano Cheese (- ~1 cup)
- 1 liter vegetable broth (- 4 cups)
- ½ cup dry white wine
- 1 small onion
- 30 g unsalted butter (- ⅓ stick)
- 4 tablespoons extra virgin olive oil
- salt (- to taste)
- black pepper (- to taste)
At a glance
PER SERVING · TIME 35M
CAL 32%·PRO 31%
CARBS 67G42% OF CAL
2G FIBER62G OTHER4G TOTAL SUGAR
FAT 33G47% OF CAL
11G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1237mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 260mg
- Calcium
- 302mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.