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Quick risotto with green asparagus
Quick risotto of white quick-cooked rice cooked in oxtail broth with green asparagus, beef soup balls, sliced leeks, dried thyme and arrabbiata pesto.
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Ingredients
Directions
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Put the beeftail broth in a large pan. Fill the pot of the broth 3 times with water and add this together with the rice. Bring to boil.
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Boil the rice in 8 min. With the lid on the pan over low heat. Drain. Leave to stand with the lid on the pan until use.
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In the meantime, remove the bottom of the asparagus and cut into ½ cm slanted pieces.
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Heat the oil in a frying pan and fry the soup balls over a high heat in 2 min. Brown.
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Add the asparagus, leeks and thyme and cook over medium heat for 5 minutes.
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Spoon the rice and half of the pesto through the vegetable mixture and serve the rest of the pesto. Delicious with a tomato salad.
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Nutrition
580Calories
Sodium0% DV1.575mg
Fat35% DV23g
Protein44% DV22g
Carbs23% DV68g
Fiber24% DV6g
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