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Lily Peterson
Spinach risotto
Italian risotto rice recipe with spinach, eggs, smoked meat and parmesan cheese.
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Ingredients
Directions
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Cook the eggs almost hard in 7 minutes. Let them scare and peel them.
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Slipper onion. Heat oil in a pan and add the onion and fruit 2 min.
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Add the rice and cook for 2 minutes until the grains are glassy.
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Add a dash of stock and stir until it is absorbed.
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Then add another shoot and continue until the stock is gone. This takes about 15 min.
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In the meantime, heat the spinach in another pan. Add the spinach to the risotto after the broth and heat for 5 minutes on a low heat while stirring.
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Meanwhile cut the smoked meat into strips. Cut the eggs into parts.
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Take the risotto from the heat and stir in the cheese. Divide the risotto over plates and place the strips of meat and egg wedges on them.
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Nutrition
555Calories
Sodium0% DV1.875mg
Fat32% DV21g
Protein50% DV25g
Carbs22% DV65g
Fiber16% DV4g
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