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Tomato risotto with peas
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Ingredients
Directions
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Chop the onion.
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Heat the olive oil in a stirring fruit the glaze gently.
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Stir in the rice and peas and stir-fry for 1 minute.
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Pour the tomato cubes with juice and 500-600 ml of water and add salt and pepper to taste.
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Bring the dish to the boil while stirring and boil the risotto gently in 4 minutes.
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Stir half of the cheese through the risotto and let the cheese melt with stirring.
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Scoop the risotto into deep plates and add the remaining cheese separately.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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