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Mushroom risotto
Italian risotto with shallots, peppers, mushrooms and Parmigiano cheese.
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Ingredients
Directions
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Slice the shallots fine. Heat the butter in a large pan with a thick bottom and fry the shallot for 2 min.
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Add the rice and cook for 3 minutes. Add the wine and stir until it is absorbed by the rice.
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Bring the water with the broth tablets to the boil. Add a dash of stock to the risotto and stir until it is absorbed.
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Add another dash of broth and continue until the rice is al dente. This takes about 20 min.
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Halve the peppers, remove the stalk and seedings and cut the flesh into strips.
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Heat the butter in a frying pan and fry the pepper and mushroom mix for 8 minutes while stirring over medium heat. Press the garlic above it.
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Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.
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Mix the lemon zest, 2 tbsp lemon juice and the rest of the butter through the risotto and add the mushroom mix.
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Season with pepper and salt. Sprinkle with the cheese.
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Nutrition
270Calories
Sodium0% DV0g
Fat14% DV9g
Protein10% DV5g
Carbs14% DV41g
Fiber0% DV0g
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