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Risotto with bacon and zucchini
Risotto with zucchini, bacon and grano padano.
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Ingredients
Directions
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Heat the oil in a thick-bottomed frying pan and fry the bacon lightly crispy. Take the bacon out of the pan and let it drain on kitchen paper.
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Add some oil to the shortening, stir in the rice and stir until the granules shine.
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Pour a dash of hot broth into the rice and stir until the stock is absorbed. Continue until all the stock has been absorbed.
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Cut the courgette into slices, press the garlic and chop the onion. Meanwhile, heat in a stirring oil.
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Fry the onion and zucchini in the oil for 2 minutes with the garlic and season with salt and pepper.
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Grate the cheese. When all the broth is absorbed by the rice, stir in the cream, sherry, cheese and parsley.
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First scoop the vegetables and then the risotto on the plates; put the bacon slices on it.
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Nutrition
560Calories
Sodium0% DV1.545mg
Fat34% DV22g
Protein34% DV17g
Carbs24% DV73g
Fiber8% DV2g
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