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Amy Waterman Swithers
Artichokes-pepper risotto
A tasty Italian recipe. The vegetarian main course contains the following ingredients: onion, olive oil, risotto rice (pack a 400 g), vegetable stock (from tablet), marinated artichoke hearts with parsley (carciofi, 190 g), red peppers, almond shavings (a 45 g) and ground old cheese (a 80 g).
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Ingredients
Directions
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Preheat the grill.
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Peel and chop onions.
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Fry 2 minutes in oil in frying pan.
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Add rice and bake it all the way, until rice shines.
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Pour in broth and boil in 20 minutes.
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Let artichokes drain and absorb moisture.
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Peppers are washed and put in their entirety on griddle under grill, regularly turn.
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Peppers roast until the skin begins to blaze.
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Put peppers in plastic bag and leave them for 5 minutes.
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Peel the black leaf of peppers.
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Cut peppers into pieces.
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Sprinkle almonds in dry frying pan.
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Mix artichokes, bell peppers, 4 tbsp artichokes and half of cheese with risotto and heat for 2 min.
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Season the salt and pepper risotto and sprinkle with almonds and cheese.
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Delicious with salad of arugula with balsamic dressing..
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Nutrition
590Calories
Sodium0% DV1.000mg
Fat45% DV29g
Protein28% DV14g
Carbs23% DV68g
Fiber20% DV5g
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