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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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Ingredients
Directions
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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.
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Bring the water with the bouillon tablet to the boil and keep warm on low heat.
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Heat the oil in a thick-bottomed pan and fry the onion for 2 minutes on low heat.
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Turn the heat to medium, add the carrot and celeriac to the onion and cook for 2 minutes.
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Add the rice and cook for 3 minutes until the grains are glassy. Extinguish with the wine and stir until almost completely absorbed.
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Add a dash of stock and stir until it is absorbed. Add another dash and continue until the rice is al dente.
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This takes about 20 minutes. Add the sausage and peas after 15 minutes. Season with pepper and salt.
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Nutrition
620Calories
Sodium0% DV1.285mg
Fat26% DV17g
Protein42% DV21g
Carbs28% DV83g
Fiber68% DV17g
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