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Preirisotto with goat's cheese
Risotto with leeks, peppers and goat's cheese.
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Ingredients
Directions
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Wash the leek and cut into rings. Heat the oil in a frying pan and fry the leek for 2 min.
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Add the 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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Remove the pan from the heat. Cut the goat's cheese into cubes. Scoop the goat's cheese and the thyme through the risotto, add pepper and scoop into deep plates.
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Slice the leaves of the parsley and sprinkle the risotto with it.
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Nutrition
555Calories
Sodium0% DV1.185mg
Fat35% DV23g
Protein34% DV17g
Carbs22% DV67g
Fiber24% DV6g
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