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Vegetable risotto
 
 
4 ServingsPTM20 min

Vegetable risotto


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Directions

  1. Heat the oil in a thick-bottomed pan and fry the onion and celery over low heat for about 5 minutes.
  2. Add the garlic and carrot and stir fry for another minute. Stir in the rice and let lightly stir until all the grains shine. Extinguish with the wine and let it boil at high speed.
  3. Then pour the hot stock little by little and keep stirring until the rice has absorbed the moisture. Add enough broth and let it be absorbed by the rice again.
  4. Add the asparagus peas and peas after 10 minutes. After about 20 minutes, all the broth is taken up and the rice and vegetables are done.
  5. Turn off the heat source and stir in the butter and Parmesan cheese.

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Nutrition

465Calories
Sodium0% DV0g
Fat20% DV13g
Protein26% DV13g
Carbs23% DV69g
Fiber0% DV0g

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