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ANDREA7607
Mushroom risotto with spinach
Risotto with chestnut mushrooms, fresh spinach and farmhouse cheese.
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Ingredients
Directions
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Chop the onion.
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Heat the oil in a skillet, add the onion and fruit 1 min.
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Add the risotto rice and cook for 2 minutes until the grains are translucent.
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Add half of the stock and stir until it is absorbed. Add the rest of the stock and cook the rice gently for 15-20 minutes.
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Add the cooking cream after 10 minutes.
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Heat the rest of the oil in a frying pan. Bake the mushrooms in 4 minutes brown.
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Add the spinach in parts and let it shrink all the time.
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Spoon the mushrooms and spinach with half of the cheese through the risotto. Add pepper. Spoon on the plates and sprinkle with the rest of the cheese.
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Bon appétit! .
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Nutrition
590Calories
Sodium0% DV1.450mg
Fat37% DV24g
Protein50% DV25g
Carbs22% DV66g
Fiber12% DV3g
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