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Stephanie Karek
Cauliflower risotto with spring onions and breadcrunch
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Ingredients
Directions
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Cook the cauliflower florets in the stock for 3-4 minutes. Fry the shallots with the garlic in 1 tablespoon of olive oil and 25 grams of butter. Scoop the rice through and fry until the grains shine. Add the wine and stir until it is absorbed.
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Spoon a ladle of broth with cauliflower florets and stir and heat until absorbed. Always add the stock in small quantities and continue stirring well until the rice softens.
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Mix the bread crumbs with the red pepper and thyme and toast the crumbs in the rest of the olive oil and 25 grams of butter.
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Mix the rest of the butter, the spring onion and cheese with the risotto. Sprinkle the risotto before serving with the breadcrunch.
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Nutrition
940Calories
Sodium0% DV4.1g
Fat57% DV37g
Protein52% DV26g
Carbs37% DV111g
Fiber36% DV9g
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