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Risotto with peas, winter carrots, celeriac and smoked sausage
 
 
4 ServingsPTM35 min

Risotto with peas, winter carrots, celeriac and smoked sausage


Risotto with winter carrot, red onion, low-fat smoked sausage and garden peas.

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Directions

  1. Peel and cut the celeriac into cubes of 1 x 1 cm (brunoise). Halve the root in length and cut into ½ cm slices. Cut the onions.
  2. Bring the water with the bouillon tablet to the boil and keep warm on low heat.
  3. Heat the oil in a thick-bottomed pan and fry the onion for 2 minutes on low heat.
  4. Turn the heat to medium, add the carrot and celeriac to the onion and cook for 2 minutes.
  5. Add the rice and cook for 3 minutes until the grains are glassy. Extinguish with the wine and stir until almost completely absorbed.
  6. Add a dash of stock and stir until it is absorbed. Add another dash and continue until the rice is al dente.
  7. This takes about 20 minutes. Add the sausage and peas after 15 minutes. Season with pepper and salt.


Nutrition

620Calories
Sodium0% DV1.285mg
Fat26% DV17g
Protein42% DV21g
Carbs28% DV83g
Fiber68% DV17g

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