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SUE ANN
Risotto with string beans
Risotto with onion, celery, beef chipolata and string beans.
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Ingredients
Directions
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Ris the leaves of half of the sprigs of thyme. Chop the onion. Cut the celery into slices. Heat the butter in a pan and fry the onion and the celery 3 minutes. Add the rice and the thyme leaves and cook for 3 minutes.
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Pour a good dash of broth into the rice and let the rice, while stirring, pick up the stock. Repeat until the rice is al dente. This takes about 20 min.
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In the meantime, heat the butter in a frying pan and fry the sausages in 8 minutes until done.
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Add the frozen beans for the last 5 minutes to the risotto. Turn off the heat and add the rest of the butter. Leave with the lid on the pan for 5 minutes. Cut the sausages into pieces and scoop them through the risotto.
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Divide the risotto over the plates and garnish with a sprig of thyme if necessary. Tasty with grated Parmesan cheese.
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Nutrition
605Calories
Sodium0% DV1.260mg
Fat43% DV28g
Protein42% DV21g
Carbs22% DV66g
Fiber20% DV5g
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