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Risotto with summer vegetables
An Italian vegetarian risotto with carrots, celery, zucchini and pecorino.
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Ingredients
Directions
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Cut the spring onions into rings. Cut the carrots into slanted slices. Cut the celery into slices and the zucchini into cubes.
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Cut the beef tomatoes into pieces and tear the basil coarsely. Bring the vegetable stock gently to the boil.
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Fry the spring onions, carrots and celery for 2 minutes in the butter in a frying pan or pan with a thick bottom.
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Add the rice and fry until all the grains shine and have become glazed.
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Extinguish the rice with vermouth or white wine, stir and let the moisture evaporate on medium heat.
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Add the hot stock in portions (only give fresh shoot in the pan as the previous one has been absorbed by the rice).
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Let the rice cook in 20-25 minutes with regular stirring.
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Spoon the zucchini, garden peas and tomato into the last 10 min. And let it cook gently.
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Grate the cheese. Remove the pan from the heat and scoop the grated cheese, half of the basil and the rest of the butter through the rice.
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Season the risotto with pepper and salt and let stand for another 2 minutes.
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Divide the risotto over preheated plates and garnish with the rest of the basil.
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Nutrition
620Calories
Sodium0% DV0g
Fat35% DV23g
Protein38% DV19g
Carbs27% DV81g
Fiber0% DV0g
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