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Creamy truffle risotto with spinach and boiled egg
Truffle risotto with mushrooms, spinach, a soft boiled egg and Parmigiano Reggiano.
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Ingredients
Directions
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Bring a pan with the water to the boil and add the bouillon tablet. Meanwhile, clean the shallots and the garlic and shred them.
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Heat 2/3 of the truffle butter in a thick-bottomed pan, add the shallot and fruit for 1 min. Add the garlic and mushroom mix and cook for 2 min.
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Add the risotto rice and cook for 3 minutes until the grains are translucent. Add a dash of stock and stir until it is absorbed.
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Add another dash of broth and stir until it too has been absorbed. Repeat this until the rice is al dente. This takes about 20 min.
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Meanwhile, bring a large pot of water to the boil and cook the eggs for 6 minutes. Leave scare, peel and halve in length.
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Add the spinach to the risotto rice and gently fold until the vegetables have shrunk.
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Remove the pan from the heat and add the cheese and the rest of the butter. Season with pepper and salt.
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Divide the risotto over deep plates and serve with the egg.
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Nutrition
705Calories
Sodium0% DV1.430mg
Fat55% DV36g
Protein54% DV27g
Carbs22% DV66g
Fiber20% DV5g
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