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                                    METAXA313
                                
                            Lemon risotto with fennel and dill
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                    Ingredients
Directions
- 
                                Heat the butter in a large pan and fry the onion and fennel softly.
- 
                                Add the rice and stir until the grains shine.
- 
                                Add 250 ml stock and continue stirring until all the stock has been absorbed.
- 
                                Repeat this step until all the stock is finished after about 20 minutes and the rice is al dente.
- 
                                Grate the peel of 1 lemon.
- 
                                Peel both lemons thick and cut the segments of flesh out of the fleece.
- 
                                Stir in the lemon zest, lemon wedges, dill and crème fraiche through the risotto.
- 
                                Spread over 4 deep plates and sprinkle the lemon risotto with the Parmesan cheese.
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Nutrition
                                600Calories
                            
                            
                                Fat34% DV22g
                            
                            
                                Protein28% DV14g
                            
                            
                                Carbs28% DV84g
                            
                        
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