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Kylewassell
Risotto with green asparagus, ham and egg
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Ingredients
Directions
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Heat the oil in a thick-bottomed pan and fry the onion for about 5 minutes.
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Add the rice and stir-fry briefly. Extinguish with the wine and bring to a boil.
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Pour some stock and stir until the rice has absorbed the stock.
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Pour some stock and repeat it for about 20 minutes, stirring, until all the stock is gone.
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Cut the bottom of the asparagus and brush the asparagus with oil.
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Grill the asparagus in a grill pan and light brown in a few minutes. Keep them warm under a plate.
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Stir the ham, butter and cheese through the risotto and season with pepper.
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Serve the risotto on hot plates. Put some grilled asparagus and 1 egg on top. Sprinkle with some green herbs.
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Nutrition
575Calories
Sodium0% DV0g
Fat34% DV22g
Protein46% DV23g
Carbs22% DV66g
Fiber0% DV0g
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