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HOLLYELIZABETH02
Risotto with vegetables and prawns
Italian dish with cocktail shrimp, celery and winter carrot.
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Ingredients
Directions
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Thaw the cocktail shrimp.
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Cut the winter carrot into small cubes (brunoise). Cut the celery into bows.
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Chop the onion and finely chop the garlic. Heat the butter in a pan. Fry the onion and garlic for 2 minutes.
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Add the winter carrot and the celery and cook for 3 minutes.
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Add the rice and cook for 3 minutes until the grains are glassy. Add a dash of stock and stir until it is absorbed.
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Then add another dash of broth and continue until the rice is tender. This takes about 20 min.
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Take the risotto from the fire. Slice the parsley. Mix the thawed prawns, parsley and pepper and salt with the risotto. Serve immediately.
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Nutrition
415Calories
Sodium0% DV1.440mg
Fat11% DV7g
Protein40% DV20g
Carbs22% DV66g
Fiber20% DV5g
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