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Tina McKellar Musial
Savory lemon risotto
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Ingredients
Directions
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Cut some skins of lemon for garnish. Grate the rest of the peel and squeeze out the fruit.
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Heat the oil and fry the shallot in it. Add the rice and stir until the grains shine. Pour in the wine. Heat and stir until the moisture is absorbed.
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Spoon a soup ladle of broth to the rice and add the next spoon when the moisture is absorbed.
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Stir in lemon zest and juice with the cream cheese and let stand for 3 minutes before serving. Garnish with the lemon peels.
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Tasty with smoked salmon or veal.
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30 minMain dishpenne, fusilli, Broccoli, zucchini, pod, sugarsnap, frozen pea, olive oil, vegetable stock, herbal broth, cooking cream, dried Italian herbs, dried Provençal herbs, gorgonzola, mature cheese,pasta with green vegetables -
195 minMain dishveal shanks, traditional olive oil, onion, garlic, fresh thyme, mushroom mix beech mushroom, passata tomato sauce, mushroom broth tablet,Italian stewed veal shank -
80 minMain dishfresh pineapple, lime, ginger syrup, fresh coriander, salt, (freshly ground) black pepper, Iceberg lettuce, bacon, butter or margarine, Hamburgers, Kaiser rolls, mayonnaise,bacon burger with spicy pineapple salsa -
25 minMain disholive oil, garlic, brown baguette, tenderloin, cooked beet, balsamic vinegar, lemon juice, honey, blue cheese, lettuce, oak leaf lettuce,warm salad of pork tenderloin, beetroot and blue cheese
Nutrition
540Calories
Sodium0% DV0g
Fat40% DV26g
Protein18% DV9g
Carbs21% DV63g
Fiber0% DV0g
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