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Takestu2tango
Green risotto
Vegetarian risotto with red peppers, peas, spring onion, green pesto and Parmesan cheese.
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Ingredients
Directions
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Heat the oil in a frying pan. Bake the rice for about 3 minutes until the grains shine. Add the wine and the water and bring to a boil over medium heat. Boil the rice uncovered for about 20 minutes. Stir occasionally.
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Meanwhile, clean the bell pepper, clean and cut into cubes. Add the pesto, peppers, peas and cheese to rice. Warmly carry with you for about 5 minutes. The risotto is ready when the moisture is almost absorbed.
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Clean the spring onions and cut into strips. Sprinkle over the risotto. Serve directly in deep plates. Sprinkle at the table with the rest of the cheese and some freshly ground pepper. Tasty with tomato salad.
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Nutrition
565Calories
Sodium0% DV4mg
Fat29% DV19g
Protein46% DV23g
Carbs23% DV69g
Fiber12% DV3g
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