Risotto venere with rhubarb

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 485 Kcal, 12g Protein, 59g Carbohydrates, 19g Fat


  • Rhubarb compote
  • 1 dl white wine
  • 0.5 dl water
  • 2 pinches salt
  • 300 g rhubarb, cut into sticks
  • 50 g sugar
  • Risotto
  • 1 garlic clove, pressed
  • 1 shallot, finely chopped
  • 250 g Venere rice (black rice)
  • 1 dl white wine
  • 1 tbsp olive oil
  • 40 g butter
  • 7 dl vegetable bouillon, hot
  • 80 g grated Parmesan
  • 0.25 flat-leaf parsley, chopped

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  • Rhubarb compote

    Bring the water with the wine, the sugar and salt to the boil. Reduce the heat, add the rhubarb and simmer for approx. 5 mins. until almost soft. Allow the compote to cool a little.
  • Risotto

    Heat the oil in a wide pan. Add the shallot and garlic, sauté, add the rice and sauté for approx. 2 mins. until translucent. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the rice for approx. 40 mins. Stir in the butter and cheese and serve scattered with parsley. Serve with the rhubarb compote.
  • Tip:

    frozen rhubarb can also be used instead of fresh rhubarb.

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