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Carrot risotto with crispy bacon
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Ingredients
Directions
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Heat the olive oil and fry the onion. Add the rice and stir until all the grains have a layer of oil. Add the carrot and cook for about 2 minutes.
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Add 1/4 of the stock and stir until most of the moisture is absorbed by the rice. Keep repeating this for about 20 minutes with a dash of broth until the rice is al dente.
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Meanwhile, bake the bacon in a dry, hot frying pan. Season the risotto with salt and pepper and stir in half of the cheese.
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Divide the risotto over 4 plates and sprinkle with the rest of the Parmesan cheese and the parsley. Place 2 slices of crispy bacon per plate.
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Nutrition
405Calories
Sodium0% DV2.8g
Fat23% DV15g
Protein26% DV13g
Carbs17% DV51g
Fiber24% DV6g
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