Creamy Potato Risotto with Greens & Toasted Hazelnuts
30 min
Veggie
126273
For 2 Portions
350 g
fingerling potato
70 g
green bean
50 g
heavy whipping cream
50 g
spinach, fresh
40 g
hazelnut, whole
20 g
Parmesan
5 g
chives, fresh
1/2
leek
1/2
lemon
500 ml
vegetable broth
2 tbsp
olive oil
2 clove(s)
garlic
pepper
salt
1. All set?
2. Wash and finely dice potatoes.
3. Halve leek lengthwise, wash thoroughly, and slice.