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Champignonescalope with risotto
 
 
4 ServingsPTM25 min

Champignonescalope with risotto


A tasty Italian recipe. The vegetarian main course contains the following ingredients: broad beans (frozen 300 g), risotto ai funghi (a 165 g), butter or margarine, vegetarian escalope mushroom (a 150 g) and romaatjes (mini-romatomaten 250 g).

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Directions

  1. Broad beans in little water for about 5 minutes without salt.
  2. Prepare the risotto according to the instructions for use.
  3. Heat butter in frying pan.
  4. Cook the escalopes in approx.
  5. 5 minutes.
  6. To clean and halve.
  7. Spread broad beans and tomatoes by risotto and co-heat for approx.
  8. 2 minutes.
  9. Serving risotto with escalopes..


Nutrition

750Calories
Sodium1% DV20mg
Fat45% DV29g
Protein56% DV28g
Carbs32% DV96g
Fiber20% DV5g

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