Risoni with leeks, robiola cheese and hazelnuts
Looking for a quick and satisfying vegetarian meal? This risoni recipe with leeks and robiola cheese offers a creamy and comforting experience in just 27 minutes! The addition of hazelnuts provides a delightful crunch, making this hazelnut pasta dish a perfect easy risoni recipe for a weeknight dinner. Get the full recipe now and enjoy this delicious and simple dish!
Dietary Information
Servings:
- 1
To prepare the risoni with leeks, robiola cheese and hazelnuts, first take care of the leeks. Remove the roots and the green parts 1, with the latter you can prepare a vegetable broth. Cut the leeks in half 2 and then into very thin slices 3.
- 2
Pour the oil into a saucepan and add a knob of butter 4 and the leeks 5. Season with salt 6 and stew for at least 5 minutes.
- 3
When the leeks are soft, add the risoni 7, stir 8 to toast them quickly, then wet with vegetable broth 9 to cover.
- 4
Add the sage 10 and cook. Remove the sage 11 and, off the heat, add the robiola cheese 12.
- 5
Add the pepper 13, the grated Parmesan 14 and stir. Plate and season with another sprinkling of pepper 15.
- 6
Complete with the hazelnuts 16, a few fried sage leaves 17 and a drizzle of raw oil. The risoni with leeks, robiola cheese and hazelnuts are ready to be enjoyed 18!
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