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Chefchristabug
Tomato spinach risotto
Risotto with tomato, spinach and mature cheese.
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Ingredients
Directions
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Chop the onion. Heat the oil in a pan with a thick bottom. Fry the onion. Fry the risotto for 2 minutes until the grains shine.
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Add so much broth that the rice is completely covered. Let the rice cook gently until the moisture is absorbed. Stir frequently.
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Then add a soup scoop of broth each time and let the rice absorb the moisture again. Boil the risotto in 15-20 minutes until al dente.
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In the meantime, cut the tomatoes finely. After 10 minutes, cook the tomatoes to the risotto. Heat the rest of the oil in a frying pan.
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Add the spinach in 2-3 portions and let the leaves always shrinking and let the moisture evaporate.
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Take the risotto from the heat and pour in the spinach and cheese. Season with pepper. Serve the risotto in deep plates.
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Nutrition
635Calories
Sodium0% DV1.375mg
Fat35% DV23g
Protein44% DV22g
Carbs28% DV85g
Fiber24% DV6g
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