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ROB BELYK
Celery risotto with scamorza
Risotto with spinach, celery and Italian cheese.
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Ingredients
Directions
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Cut the celery into 1 cm loops. Slice the garlic.
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Heat the butter in a thick-bottomed pan and fry the celery and garlic in low heat for 5 minutes. Stir frequently.
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Add the risotto rice and cook for 3 minutes until the grains are translucent. Extinguish with the wine and stir until almost completely absorbed.
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Add a dash of stock and stir until it is absorbed. Add another dash and continue until the rice is al dente. This takes about 20 min.
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Meanwhile cut half of the scamorza into cubes and cut the rest into thin slices.
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Clean the lemon, grate the yellow skin and squeeze half of the fruit. Cut the celery fine.
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Remove the pan from the heat, stir in the blocks of scamorza, lemon zest, 1 tbsp lemon juice, celery and spinach.
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Put the lid on the pan and let stand for 3 minutes.
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Divide the risotto over 4 plates and put slices of scamorza on it.
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Nutrition
485Calories
Sodium0% DV1.330mg
Fat25% DV16g
Protein34% DV17g
Carbs21% DV63g
Fiber12% DV3g
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