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Trixie
Risotto with white cheese and pine nuts
Summer vegetarian risotto with onion, zucchini, white cheese, pine nuts and tomatoes.
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Ingredients
Directions
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Peel and chop the onion. Wash the zucchini and cut into cubes. heat the oil in a pan and fry the fruit. Add the risotto and bake all the way until the rice shines. Add a dash of broth and the zucchini. Allow to stir in the rice while stirring.
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Add new broth bit by bit and keep stirring until all the broth has been absorbed. Roast the pine nuts in a dry frying pan. Cut the tomatoes into cubes. Cut the cheese into cubes and scoop through the risotto.
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Season with pepper and salt. Divide the risotto over the plates. Garnish with pine nuts and tomato cubes.
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Nutrition
740Calories
Sodium26% DV625mg
Fat58% DV38g
Protein52% DV26g
Carbs25% DV76g
Fiber20% DV5g
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