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METAXA313
Lemon risotto with fennel and dill
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Ingredients
Directions
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Heat the butter in a large pan and fry the onion and fennel softly.
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Add the rice and stir until the grains shine.
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Add 250 ml stock and continue stirring until all the stock has been absorbed.
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Repeat this step until all the stock is finished after about 20 minutes and the rice is al dente.
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Grate the peel of 1 lemon.
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Peel both lemons thick and cut the segments of flesh out of the fleece.
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Stir in the lemon zest, lemon wedges, dill and crème fraiche through the risotto.
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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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