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Risotto with chicory, cheese and cashew nuts
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Ingredients
Directions
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Drizzle the chicory strips with lemon juice. Heat the olive oil and fry the garlic and onion.
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Add the rice and shovel until all the grains shine. Pour in the stock until the rice is just below and stir until the stock is absorbed by the rice. Repeat this and continue stirring well until the risotto is al dente after 15-20 minutes.
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Put the chicory strips, butter, salt, pepper and half of the cheese through and heat for 1-2 minutes at a low setting.
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Sprinkle the risotto before serving with the rest of the cheese, cashew nuts and spring onion. Delicious with a tomato salad.
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Nutrition
635Calories
Sodium0% DV0g
Fat43% DV28g
Protein36% DV18g
Carbs25% DV76g
Fiber0% DV0g
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