Risotto venere with rhubarb

Risotto venere with rhubarb

Total: 1 hr | Active: 1 hr
Nutritional value / people: 485 kcal
, Fat: 19 g
, Carbohydrate: 59 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Rhubarb compote

½dl water
1dl white wine
50g sugar
2pinches salt
300g rhubarb, cut into sticks


1tbsp olive oil
1 shallot, finely chopped
1 garlic clove, pressed
250g Venere rice (black rice)
1dl white wine
7dl vegetable bouillon, hot
40g butter
80g grated Parmesan
¼ flat-leaf parsley, chopped
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How it's done

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.


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.

Good to know
Tip: frozen rhubarb can also be used instead of fresh rhubarb.


Peeling rhubarb

Peeling rhubarb

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