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CHEFWANDA
Risotto with parsnip
Risotto, made from risotto rice, parsnip, winter carrot, Italian spice mix, onion, white wine, mushroom broth, Parma ham and Parmesan cheese.
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Ingredients
Directions
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Peel the parsnip and carrot and cut into 1 x 1 cm pieces.
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Ris the needles of the sprigs of rosemary and the leaves of the sprigs of thyme and oregano. Cut fine. Keep the sage separately.
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Chop the onion. Melt the butter in a large pan with a thick bottom and add the onion, thyme, oregano and half of the rosemary and fruit for 1 min.
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Add the risotto rice and cook for 3 minutes until the grains are translucent. Extinguish with the wine and stir until almost completely absorbed.
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Add a dash of broth and stir until it is also absorbed. Add another dash of broth and continue until the rice is al dente. This takes about 25 minutes.
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Meanwhile, cook the parsnip and carrot for 6 minutes in plenty of water with salt. Drain and add the last 4 minutes of the cooking time to the risotto.
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Grate the cheese. Cut the ham into strips. Remove the pan from the heat and stir in the ham and half of the cheese. Season with pepper and salt.
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Divide the risotto over the plates. Sprinkle with the rest of the cheese and the rest of the rosemary.
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Nutrition
465Calories
Sodium40% DV955mg
Fat23% DV15g
Protein36% DV18g
Carbs20% DV59g
Fiber24% DV6g
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