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Olive risotto
A tasty Italian recipe. The vegetarian main course contains the following ingredients: olive oil, onions (chopped), garlic (finely chopped), risotto rice, black olives (seedless), whipped cream, dry white wine, vegetable stock (hot), pine nuts and spinach (fresh).
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Ingredients
Directions
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Heat the oil in a large pan with a thick bottom and fry the onion and garlic until golden brown.
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Stir in the risotto rice and make sure that all rice grains are covered with a thin layer of oil.
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Add the olives.
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Pour in succession the whipped cream and the wine and let it simmer while stirring until the moisture is absorbed.
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Add a good dash of broth and keep stirring.
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Do not pour the next shoot until the previous one has been completely absorbed.
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The rice is done after about 20 minutes.
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Roast the pine nuts in a dry frying pan golden brown and let them cool down on a plate.
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Spoon two thirds of the spinach in portions through the risotto.
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Divide the rest of the spinach over 4 plates and put the risotto on it.
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Sprinkle with (freshly ground) pepper and pine nuts..
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Nutrition
610Calories
Sodium0% DV1.020mg
Fat54% DV35g
Protein20% DV10g
Carbs21% DV64g
Fiber28% DV7g
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