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Violet Kenow
Risotto with turnip tops and arugula
A tasty Italian recipe. The main course contains the following ingredients: poultry, turnip greens (about 200 g), onion, garlic, rocket (30 g), butter, hot rice, chicken stock and freshly ground pepper.
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Ingredients
Directions
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Remove roots from turnip greens.
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Clean turnip tops, drain and coarse.
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Slice onion and garlic and finely chop.
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Roughly cut rocket.
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Heat in butter (frying pan).
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Onions should be soft, but not brown, in approx.
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5 minutes.
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Slice garlic and rice briefly.
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Adding turnip greens and shrinking all the time.
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Add bouillon tablet and 250 ml of water and bring to the boil.
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Cook uncooked uncovered for about 5 minutes, stirring occasionally.
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Stir in the arugula and briefly heat.
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Season with pepper.
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Serve with (freshly grated) parmesan cheese..
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Nutrition
405Calories
Sodium39% DV930mg
Fat20% DV13g
Protein18% DV9g
Carbs21% DV62g
Fiber8% DV2g
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