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Deb Dessaint
Risotto with sprouts
A tasty Italian recipe. The vegetarian main course contains the following ingredients: onions (chopped), garlic (finely chopped), olive oil, mushrooms (very finely chopped), risotto rice, dry vermouth (liquorice), vegetable stock (from tablet), Brussels sprouts (bag 1 kg, frozen), sundried tomato (in strips) and black olives (chopped).
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Ingredients
Directions
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Fry half of the onion and 1/2 of garlic in a thick-bottomed pan in 1 tbsp oil. Stir in the mushrooms and then the risotto rice. Pour in the vermouth and then pour for the stock. Add the next shoot only when the previous one has been recorded.
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Meanwhile, cook the sprouts in 3 min. Until al dente and pour them off. Heat 1 tbsp oil in a stir-fry stir-fry the sprouts with the rest of the onion and the garlic, the dried tomato and the olives. Serve the sprouts with the risotto. Tasty with grated parmesan cheese.
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Nutrition
600Calories
Sodium0% DV1.145mg
Fat42% DV27g
Protein22% DV11g
Carbs25% DV76g
Fiber20% DV5g
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