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MURINMOON
Spinach sauce with broccoli
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Ingredients
Directions
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Additional needs: food processor and a steamer, steam oven or steam basket.
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Chop the onion finely.
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Grind the spinach in the food processor.
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Heat the olive oil in a pan and gently fry the onion.
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Stir in the rice and cook while stirring until the granules shine around.
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Pour in the wine and let it simmer until the moisture is absorbed.
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Stir in the spinach and add half of the stock.
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Boil the rice without the lid gently in 18-20 minutes.
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Stir frequently and add the remaining stock in shoots during cooking.
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Steam the broccoli florets in a steamer, steam oven or in a steam basket in a pan over a layer of boiling water for 6-8 minutes.
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Make sure that the roses stay nice and bright green.
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Stir in half of the cheese through the risotto.
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Spoon the risotto into warm deep plates and place the broccoli florets on it.
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Sprinkle the rest of the cheese over the risotto.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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