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Risotto with spinach and peas
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Ingredients
Directions
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Heat the olive oil in a large pan with a thick bottom. Fry the onion on a low heat source until light brown and add the garlic and thyme. Fry them for a few minutes while stirring.
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Add the rice and stir well. Add a little hot stock and stir until the rice has absorbed all the moisture. Add some stock and keep stirring until the rice is cooked after about 20 minutes.
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Stir in the peas for 5 minutes before that, and at last the spinach. The risotto is good if the rice is still moist and the grains are still firm but well cooked.
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Stir in the butter just before serving and sprinkle with pepper. Serve the dish with the Parmesan cheese.
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Nutrition
485Calories
Sodium0% DV0g
Fat29% DV19g
Protein28% DV14g
Carbs21% DV63g
Fiber0% DV0g
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