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Antonio carluccio's risotto with spring vegetables
 
 
4 ServingsPTM30 min

Antonio carluccio's risotto with spring vegetables


Italian risotto by Antonio Carluccio with spring vegetables and grated Parmesan cheese.

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Directions

  1. Peel and finely chop the onion. Grate the carrots and cut into fine cubes. Clean the stalks of celery and cut into small cubes.
  2. Clean the green beans and cut into pieces. Cut the artichoke hearts into fine cubes.
  3. Put the pan broth on low heat. Melt the butter in a large pan and smother the onion glassy.
  4. Add 5 minutes for carrot and celery and add peas, green beans and artichoke.
  5. Stir briefly on low heat, stir in the rice until the grits are all around fat.
  6. Always add a soup scoop of broth, let each portion pick up the rice before adding another scoop.
  7. Add the asparagus after 15 minutes. Continue to add broth for about 20 minutes and stir until the rice is al dente.
  8. Remove the pan from the heat and add pepper and salt.
  9. Stir in the rest of the butter and the parmesan and serve the risotto hot.


Nutrition

665Calories
Sodium0% DV2.205mg
Fat40% DV26g
Protein36% DV18g
Carbs29% DV88g
Fiber20% DV5g

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