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Dianna
Risotto with garden peas from veneto
A tasty Italian recipe. The starter contains the following ingredients: meat, butter, olive oil, pancetta ((meat products department), in pieces), onion (chopped), garden peas (bag 450 g, frozen), fresh parsley (flat, finely chopped), chicken broth (warm ( of tablet)), risotto rice (pack 500 g) and Parmesan cheese (grated).
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Ingredients
Directions
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Heat half of the butter with the oil in a pan with a thick bottom and fry the pancetta n onion for 3 minutes over low heat until the onion is soft.
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Stir in the garden peas and parsley and add 1 soup scoop of broth.
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Smother the garden peas for 3 minutes.
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Stir the rice through the garden peas and pour the rest of the stock at once.
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Bring to the boil, put the lid on and put the fire on the lowest setting.
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Leave to simmer for 15 minutes, stirring occasionally, until the rice has absorbed most of the moisture.
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Stir in the rest of the butter and the Parmesan cheese and season with a little (white) pepper.
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Serve in deep plates..
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Nutrition
475Calories
Sodium24% DV575mg
Fat37% DV24g
Protein32% DV16g
Carbs16% DV48g
Fiber8% DV2g
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