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Chef Ashley McClelland
Mushroom risotto with spinach salad
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Ingredients
Directions
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Heat the oil in a thick-bottomed pan and fry the onion for 5 minutes. Add the mushrooms and herbs and stir-fry for 1 minute. Add the rice and cook briefly.
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Add a little stock and stir until it is absorbed. Then add broth again and repeat these steps for about 20 minutes until all the broth is absorbed and the rice is al dente. Put a lid on the pan and remove the pan from the heat source.
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Mix the spinach with the almonds. Beat the vinegar with the olive oil to a dressing and season with salt and pepper. Scoop this dressing through the spinach salad and serve with the risotto.
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Nutrition
645Calories
Fat48% DV31g
Protein36% DV18g
Carbs24% DV71g
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