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Szzn1225
Asparagus-broccoli risotto with nuts
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Ingredients
Directions
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Roast the walnuts in a dry, hot frying pan and chop them coarsely.
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Heat the oil and fry the shallots and garlic for 2-3 minutes.
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Add the rice and stir until the grains are translucent. Pour in the wine and stir until it is absorbed.
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Add the stock in portions. Only add new broth if the rice has absorbed all the broth.
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Cook the asparagus and broccoli for 2-3 minutes, drain, rinse cold water and drain.
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Spoon the walnuts, asparagus, broccoli, butter and half of the Parmesan cheese through the risotto and heat for 1-2 minutes. Serve with the rest of the cheese.
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Nutrition
700Calories
Sodium0% DV0g
Fat46% DV30g
Protein38% DV19g
Carbs28% DV84g
Fiber0% DV0g
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