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SARAHCHRISTINE
Risotto with red wine and whipped cream
Creamy red risotto with red wine, beetroot and onion.
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Ingredients
Directions
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Cut the onions into half rings, the garlic fine and the bacon into pieces.
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Heat half of the butter in a pan and fry the bacon for 3 min. Add the garlic, onion, beet and vinegar and cook for 8 min. On medium heat.
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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. This takes about 20 min.
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Grate the Parmesan cheese.
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Remove the pan from the heat and stir in the rest of the butter and half of the cheese. Put the lid on the pan and let stand for 3 minutes.
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Meanwhile, whisk the whipped cream with a mixer or whisk.
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Spoon the risotto one more time and spread over the plates. Spoon a spoonful of whipped cream and sprinkle with the rest of the Parmesan cheese.
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Bon appétit! .
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Nutrition
585Calories
Sodium0% DV1.766mg
Fat51% DV33g
Protein32% DV16g
Carbs16% DV49g
Fiber12% DV3g
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