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Ronald Cowgill
Creamy beet risotto with Italian mortadella
Risotto with beetroot, creamy crème fraîche, mortadella and sun-ripened taggia olives.
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Ingredients
Directions
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Bring the water to the boil with the bouillon tablets and let the tablets roast. Meanwhile, peel the shallots and finely chop.
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Heat the oil in the frying pan and fry the shallot for 1 min. Add the risotto rice and fry the grains in glass for 5 minutes. Stir frequently.
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Add 2/3 of the stock and leave the rice in 5 minutes.
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Add half of the remaining broth and the beetroot. Let the rice cook for 10-15 minutes. Stir frequently.
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Add more stock if the risotto becomes too dry.
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Meanwhile cut the mortadella into strips. Stir in the risotto together with the olives, crème fraîche and cheese.
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Season with (freshly ground) pepper and possibly salt. Spread over deep plates and sprinkle with the rest of the cheese.
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Nutrition
885Calories
Sodium0% DV2.675mg
Fat82% DV53g
Protein52% DV26g
Carbs24% DV72g
Fiber32% DV8g
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