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Summer risotto with a soft-boiled egg
Creamy rice with stir-fried vegetables, white cheese and a soft-boiled egg on top.
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Ingredients
Directions
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Bring a pan with the water and the bouillon tablet to the boil. Keep warm on low heat. In the meantime, cut the garlic finely.
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Heat the butter in the frying pan and fry the garlic for 30 seconds. Add French stir-fry vegetables and Provençal herbs and cook for 2 min.
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Add the risotto rice and cook for 3 minutes until the grains are translucent. Add a dash of stock and stir until it is absorbed.
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Keep repeating until the rice is al dente. This takes about 20 min.
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Meanwhile, boil the eggs for 6 minutes. Let them scare, peel and halve them. Crumble the cheese.
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Remove the pan from the heat and mix half the cheese and the butter with the risotto.
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Sprinkle with the rest of the cheese and season with pepper. Divide the risotto over deep plates and put the egg on it.
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Nutrition
640Calories
Sodium0% DV1.080mg
Fat43% DV28g
Protein48% DV24g
Carbs23% DV70g
Fiber20% DV5g
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