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Creamy beet risotto with mortadella
Creamy risotto with beetroot, olives and with mortadella suprema.
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Ingredients
Directions
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Dissolve the bouillon tablets in the water.
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Meanwhile, cut the shallot. Heat the oil in a frying pan. Fry the shallot for 1 min. Scoop the risotto rice through and cook until the grains are shiny and glassy.
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Add half of the stock and let the rice take the stock in stirring for 5 minutes.
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Add the rest of the stock and beetroot. Cook the rice gently until tender in 10 minutes. Stir frequently.
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Cut the mortadella into strips and grate the cheese. Mix the crème fraîche, olives, mortadella and half of the cheese with the risotto.
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Season with pepper. Put the risotto on plates and sprinkle with the rest of the cheese.
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Nutrition
650Calories
Sodium0% DV1.845mg
Fat54% DV35g
Protein32% DV16g
Carbs22% DV66g
Fiber20% DV5g
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