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Risotto primavera with broad beans
 
 
4 ServingsPTM30 min

Risotto primavera with broad beans


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Directions

  1. Bring the broth to the boil. Heat the oil and fry the rice until the grains are translucent.
  2. Stir in the soffritto and add the stock in portions so that the rice can take up.
  3. Meanwhile, cook the broad beans in 5-10 minutes. Remove any outer sheets (double caps).
  4. Scoop the broad beans with the rosemary and Parmesan cheese through the risotto.

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Nutrition

660Calories
Sodium0% DV0g
Fat40% DV26g
Protein34% DV17g
Carbs28% DV85g
Fiber0% DV0g

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