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JEN VINYARD
Mediterranean risotto
Risotto with paprika, onion, zucchini, parmesan cheese and basil.
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Ingredients
Directions
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Chop the onion. Heat the oil in frying pan. Fry the onion gently for about 3 minutes.
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Add the risotto rice and prepare according to instructions with the wine and herbal stock.
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In the meantime stir fry in a pan according to instructions the vegetable mix in oil.
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Spoon the vegetable mix together with the Parmesan cheese through the risotto.
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Garnish with the rest of the cheese and leaves of basil.
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Nutrition
625Calories
Sodium0% DV1.270mg
Fat43% DV28g
Protein34% DV17g
Carbs23% DV69g
Fiber20% DV5g
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