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Rocgrandma
Risotto with grilled spring vegetables
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Ingredients
Directions
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Preheat the oven to 100 ° C. Cut the hard ends of the asparagus and peel the asparagus lightly with a peeler if necessary.
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First cut the fennel bulb in half and then into thin slices. Keep some fennel green separately to garnish.
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Heat a grill pan and brush the vegetables with 1 tablespoon of oil. Gril the vegetables on both sides nicely brown and keep them warm on a dish in the oven.
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Preparation Heat the rest of the oil in a thick-bottomed pan and fry the onion at a low setting in 5 minutes.
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Add the rice and stir in the hot oil. Quench the wine and let the rice take the wine.
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Then add in portions the hot stock and stir to a low setting until the rice has absorbed the stock. It takes 18-20 minutes until the rice is al dente.
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Turn off the heat source and stir the butter and half of the cheese through the risotto.
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Serve the risotto in deep plates and scoop the grilled vegetables on top.
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Sprinkle with freshly ground pepper, some fennel green and the rest of the cheese.
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Serve a piece of fried fish if necessary.
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Nutrition
525Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs25% DV75g
Fiber0% DV0g
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