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Orange pepper risotto
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Ingredients
Directions
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Heat the stock (fresh or from a cube) to just below the boiling point.
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Cut the onion, garlic, chorizo and peppers into very small cubes.
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Melt the butter in a broad pan and fry the onion, garlic, chorizo and celery for 5 minutes.
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Fry the rice for a minute, then quench with the wine.
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Now add the cubes of paprika.
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Add some stock at 20 to 25 minutes with constant stirring.
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The rice can always be a little bit baked on the bottom for the taste.
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Add the cream and season with salt and pepper.
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Grate the Grana Padano and chop the parsley.
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Divide the risotto over 4 warm deep plates and drizzle with the cheese and parsley.
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Serve immediately.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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