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Antonio carluccio's risotto with spring vegetables
Italian risotto by Antonio Carluccio with spring vegetables and grated Parmesan cheese.
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Ingredients
Directions
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Peel and finely chop the onion. Grate the carrots and cut into fine cubes. Clean the stalks of celery and cut into small cubes.
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Clean the green beans and cut into pieces. Cut the artichoke hearts into fine cubes.
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Put the pan broth on low heat. Melt the butter in a large pan and smother the onion glassy.
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Add 5 minutes for carrot and celery and add peas, green beans and artichoke.
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Stir briefly on low heat, stir in the rice until the grits are all around fat.
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Always add a soup scoop of broth, let each portion pick up the rice before adding another scoop.
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Add the asparagus after 15 minutes. Continue to add broth for about 20 minutes and stir until the rice is al dente.
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Remove the pan from the heat and add pepper and salt.
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Stir in the rest of the butter and the parmesan and serve the risotto hot.
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Nutrition
665Calories
Sodium0% DV2.205mg
Fat40% DV26g
Protein36% DV18g
Carbs29% DV88g
Fiber20% DV5g
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