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JUDI K.
Risotto primavera
Risotto primavera, a green risotto with garden peas, asparagus tips and artichoke hearts.
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Ingredients
Directions
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Chop the onion finely.
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Cut the zucchini into cubes and the asparagus tips into 3 cm pieces. Let the artichoke hearts drain and cut into quarters.
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Make hot vegetable stock, eg from a tablet.
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Heat the butter in a pan. Add the onion and fruit 3 min.
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Add the rice and cook for 3 minutes until the grains are glassy.
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Add the wine and stir until it is absorbed.
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Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 min.
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Add the courgette, asparagus tips and frozen garden peas 15 minutes after adding broth for the first time.
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Add the artichoke hearts when the risotto is done.
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Turn off the heat and grate the cheese. Add the cheese and the butter.
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Put the lid on the pan and let stand for 3 minutes or until the cheese and butter are melted. Stir again and serve immediately.
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Nutrition
635Calories
Sodium0% DV0g
Fat38% DV25g
Protein34% DV17g
Carbs27% DV82g
Fiber0% DV0g
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