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Jenstar311
Quick mushroom risotto
Risotto with mushrooms, veggie balls, zucchini, cheese and parsley.
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Ingredients
Directions
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Boil the risotto rice according to the instructions on the package al dente.
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Cut the courgette into thin strips and finely chop the parsley.
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Heat the oil in a frying pan and fry the balls in 4 min. Crispy and brown.
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Heat the oil in a stir-fry stir-fry in a high heat the mushroom stir-fry mix with the zucchini in 5-7 minutes.
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Spoon the mushroom mix, zucchini and parsley with the cheese through the risotto rice. Season with (freshly ground) salt and pepper.
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Sprinkle the risotto with the rest of the cheese. Serve with the hot balls.
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Nutrition
605Calories
Sodium0% DV2.820mg
Fat40% DV26g
Protein62% DV31g
Carbs20% DV61g
Fiber24% DV6g
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