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Risotto with red wine and mushrooms
 
 
4 ServingsPTM35 min

Risotto with red wine and mushrooms


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Directions

  1. Heat the oil in a thick-bottomed pan and fry the onion on low setting for about 5 minutes.
  2. Add the parma ham, mushrooms and rosemary and stir fry on high setting for another minute.
  3. Stir in the rice and let lightly stir until all the grains shine. Extinguish with the wine and let it boil at high speed.
  4. Then pour the hot stock little by little and keep stirring until the rice has absorbed the moisture. Add enough broth and let it be absorbed by the rice again.
  5. After about 20 minutes, all the broth is taken up and the rice is cooked. Turn off the heat source and stir in the butter.

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Nutrition

450Calories
Sodium0% DV0g
Fat20% DV13g
Protein26% DV13g
Carbs21% DV62g
Fiber0% DV0g

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