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Home Chef Hayes
Risotto bianco with cauliflower
A tasty Italian recipe. The without meat / fish main course contains the following ingredients: traditional olive oil, onion, garlic and Grana Padano cheese (grated).
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Ingredients
Directions
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Bring the water to a boil in a pan and dissolve the bouillon tablets. Keep the stock on a low heat against the boil.
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Meanwhile, cut the onion. Heat the oil in a skillet or small frying pan. Fry the onion gently in 4 minutes.
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Cut the celery into small cubes, squeeze the garlic, add together and fry the fruit for another 3 minutes. Crumble the chilli pepper over the pan.
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Add the rice and fry the granules for 1 min.
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Pour the wine into the pan and bring everything to the boil while stirring. Let everything boil gently until the wine is absorbed by the rice.
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Add a ladle of broth and let the rice boil again until the moisture is absorbed.
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Repeat adding the broth until all the stock has been used. This takes about 20 minutes.
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Taste if the rice grains are soft, but still have a nice bite. If the grains are still a little too hard, boil the rice for a few minutes.
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Remove the pan from the heat and stir in the butter, cheese and pepper to taste. Put a lid on the pan and let the risotto stand for 3 minutes.
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In the meantime, heat the remaining oil in a large frying pan with non-stick coating and fry the cauliflower on medium high heat until golden brown.
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Turn the heat down and cook the florets in approx. 12 min. Until done. Sprinkle with salt and pepper.
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Nutrition
570Calories
Sodium0% DV1.220mg
Fat37% DV24g
Protein28% DV14g
Carbs21% DV64g
Fiber12% DV3g
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