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BAKER88
Creamy risotto with carrot and gorgonzola
A tasty Italian recipe. The vegetarian main course contains the following ingredients: onions, olive oil, risotto rice (pack a 500 g), winter carrot (bag a 1 kilo), gorgonzola (cheese), fresh parsley (30 g) and cream culinary (200 ml).
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Ingredients
Directions
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Peel and chop onions.
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Heat half of oil in frying pan.
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Half fry for 1 min.
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Rice for 1 min.
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Until granules shine.
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Add salt and pepper and gradually add 1200 ml of water.
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clean root and cut into slices.
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Heat the remainder of oil in large frying pan.
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Rest of onion with carrot for 4 min.
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Cover the pan and simmer the carrot for about 15 minutes.
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Cut Gorgonzola into pieces.
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Parsley finely chop.
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Cream culinary and half parsley by creating risotto.
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Distribute Gorgonzola over carrot and let it melt slightly.
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Spread the risotto over four plates and sprinkle with the rest of the parsley.
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Carefully carrot next to it..
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Nutrition
835Calories
Sodium0% DV5mg
Fat71% DV46g
Protein36% DV18g
Carbs29% DV87g
Fiber12% DV3g
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