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Ivy Larson
Risotto with stir-fry vegetables
Risotto of mushroom broth with Italian stir-fried vegetables with mushrooms, basil and Parmigiano Reggiano.
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Ingredients
Directions
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Heat the butter in a large pan with a thick bottom on high heat. Add the vegetables and cook over medium heat for 5 minutes.
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Add the risotto rice and cook for 3 minutes while stirring until the grains are glassy.
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Add a dash of hot stock and stir until it is absorbed. Repeat until the rice is tender. This takes about 25 minutes.
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Remove the pan from the heat and add the cheese and the rest of the butter. Leave with the lid on the pan for 3 minutes.
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Meanwhile, cut the leaves of the basil into strips. Stir the basil through the risotto and season with salt and pepper.
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Nutrition
475Calories
Sodium0% DV1.160mg
Fat23% DV15g
Protein26% DV13g
Carbs23% DV69g
Fiber20% DV5g
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