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Rockabillytim
Tomato risotto with chorizo, spinach and white cheese
Italian risotto with Spanish chorizo, onion, garlic, white cheese and spinach.
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Ingredients
Directions
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Chop the onions and finely chop the garlic. Heat the butter in a heavy-bottomed pan over medium heat. Add the onion and fruit 3 min.
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Add the garlic and cook for 1 min. Add the risotto rice and cook for 3 minutes while stirring until the grains are glassy.
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Add the tomato cubes and stir until the moisture is almost absorbed. Add a dash of hot broth each time and keep stirring until it is absorbed.
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Repeat until the rice is tender. This takes about 25 minutes.
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In the meantime, remove the skin from the chorizo and cut the sausage into thin slices.
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Heat a skillet without oil or butter and fry the chorizo for 5 minutes on medium heat.
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Remove the chorizo with a slotted spoon and drain on kitchen paper.
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Leave the shortening in the pan, add the spinach in parts and let it gradually shrink.
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Crumble the white cheese. Take the risotto from the heat and stir in the cheese. Season with pepper and salt.
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Divide the risotto over the deep plates and spread the spinach and chorizo over it. Sprinkle with the rest of the white cheese.
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Nutrition
655Calories
Sodium0% DV1.440mg
Fat48% DV31g
Protein50% DV25g
Carbs22% DV66g
Fiber24% DV6g
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