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CarolTyson
Risotto with veal sucrose
Risotto with veal fat, zucchini, onion and garlic
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Ingredients
Directions
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Put the chicken stocklets with the water in a pan and bring to the boil. Turn the heat down.
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Chop the onion and finely chop the garlic. Cut the zucchini into cubes of 1 x 1 cm.
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Remove the skin from the veal slices and cut the sausage meat into pieces.
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Heat the butter in a frying pan and fry the onion and garlic for 3 minutes on low heat. Add the risotto and cook for 3 minutes until the grains are translucent.
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Add a dash of stock and stir until it is absorbed. Add another dash and continue until the rice is al dente. This takes about 20 min.
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Heat the rest of the butter in a frying pan and fry the sausage for 6 minutes on medium heat.
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Add the zucchini and fry for 3 minutes. Season with pepper and salt.
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Take the risotto from the fire. Mix in the sausage and zucchini and grate the yellow skin of the lemon above it. Spoon and leave covered for 3 minutes.
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Bon appétit! .
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Nutrition
520Calories
Sodium0% DV1.425mg
Fat25% DV16g
Protein50% DV25g
Carbs23% DV69g
Fiber12% DV3g
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