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Akjayincolorado
Vanilla risotto with red berries and raspberry coulis
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Ingredients
Directions
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Keep 4 sprigs of red berries for the garnish. Ris the rest of the berries and set aside. Puree the raspberries with the icing sugar and liqueur or syrup.
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Melt the butter in a thick-bottomed pan, add the rice and stir until the grains shine.
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In the meantime, heat the milk with the vanilla and the sugar to the boil. Spoon a spoonful of milk through the rice and stir until it is absorbed. Repeat until all milk is done and the rice is tender.
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Spoon the chocolate through and stir until it is melted. Spatefully rub the red berries so that they remain intact.
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Spoon the risotto into the dishes and stir in a raspberry coulis with a fork as a swirl. Garnish with the berry slices.
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Nutrition
560Calories
Sodium0% DV0.3g
Fat26% DV17g
Protein26% DV13g
Carbs28% DV84g
Fiber16% DV4g
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