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FRANKANDANG
Risotto with red cabbage, bacon cubes and pine nuts
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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. Add the red cabbage and cook for a few minutes.
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Turn the heat source down and add the rice, clove and bay leaf. Stir briefly over the bottom of the pan. Pour in the wine and bring to a boil. Gradually add the stock and stir for about 20 minutes over the bottom of the pan until the rice has absorbed most of the stock.
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Meanwhile, bake the bacon cubes in a dry, hot frying pan. Add the pine nuts and raisins to the bacon fat.
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Stir as the risotto is done, stir in the butter, season with pepper and scoop on plates. Divide the bacon, pine nuts and raisins.
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Nutrition
760Calories
Fat57% DV37g
Protein40% DV20g
Carbs25% DV76g
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