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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
- 
                                Thaw the cocktail shrimp.
- 
                                Cut the winter carrot into small cubes (brunoise). Cut the celery into bows.
- 
                                Chop the onion and finely chop the garlic. Heat the butter in a pan. Fry the onion and garlic for 2 minutes.
- 
                                Add the winter carrot and the celery and cook for 3 minutes.
- 
                                Add the rice and cook for 3 minutes until the grains are glassy. Add a dash of stock and stir until it is absorbed.
- 
                                Then add another dash of broth and continue until the rice is tender. This takes about 20 min.
- 
                                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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