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Cindy Newell
Risotto primavera with broad beans
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Ingredients
Directions
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Bring the broth to the boil. Heat the oil and fry the rice until the grains are translucent.
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Stir in the soffritto and add the stock in portions so that the rice can take up.
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Meanwhile, cook the broad beans in 5-10 minutes. Remove any outer sheets (double caps).
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Scoop the broad beans with the rosemary and Parmesan cheese through the risotto.
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60 minMain dishRedHot Wings sauce, apricot jam, chicken wings, cut white cabbages, raisins, mayonnaise with yogurt, creme fraiche, fresh chives, something crumbly potatoes,spicy wings with coleslaw -
30 minMain dishfresh thyme, garlic, onion, celery, traditional olive oil, risotto rice, Zonnatura vegetable stock, tap water, mushroom-seasonal blend, smoked chicken breast slices,risotto with chicken, celery and mushrooms -
25 minMain dishfresh parsley, tomatoes, garlic, balsamic vinegar, olive oil, chicken fillets, farmer's fries, mixed iceberg lettuce extra,grilled chicken fillet with tomato salsa and French fries -
25 minMain dishMussels, leeks, white beer, fresh parsley, butter, flour, egg, whipped cream, mustard,mussels with garlic and mustard sauce
Nutrition
660Calories
Sodium0% DV0g
Fat40% DV26g
Protein34% DV17g
Carbs28% DV85g
Fiber0% DV0g
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