Risotto with hemp seeds

Risotto with hemp seeds

Total: 35 Min. | Active: 35 Min.
Nutritional value / person: 576 kcal
, Fat: 25 g
, Carbohydrate: 76 g
, Protein: 10 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

Caramelized hemp seeds

50 g sugar
1 tbsp water
3 tbsp Hemp seeds


1 tbsp olive oil
1 onion, finely chopped
300 g risotto rice
2 tbsp Hemp seeds
300 g red chicory, thinly sliced
1 dl white wine
9 dl vegetable bouillon
125 g clotted cream
2 tbsp hemp oil
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How it's done

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Caramelized hemp seeds

Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the hemp seeds, mix, spread immediately onto a sheet of baking paper, leave to cool.


Heat the oil in a pan. Sauté the onion for approx. 2 mins. Add the rice and hemp seeds, sauté while stirring until the rice is translucent. Add the red chicory and cook briefly, pour in the wine, reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the clotted cream. Break the caramelized hemp seeds into pieces and sprinkle over the risotto, drizzle with oil.

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