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Vegetable risotto with brie and basil oil
A tasty Italian recipe. The vegetarian main course contains the following ingredients: olive oil (basil (bottle of 50 ml)), Italian (stir-fry mix (400 g)), risotto rice (bag of 500 g), vegetable stock (of 1 1/2 tablet), balsamic vinegar, cream brie, salad melange (200 g) and pine nuts (roasted (50 g)).
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Ingredients
Directions
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Heat 2 tbsp oil in deep pan and gently fry vegetables for 3 min.
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Raise the fire, add rice and roast for 1 min.
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Add 1/2 l broth, bring to the boil and boil for about 15 min.
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With regular stirring.
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If moisture is almost absorbed by rice, add rest of (hot) stock.
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Mix balsamic vinegar in salad bowl with 4 tbsp basil oil.
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Add salt and pepper to taste.
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Meanwhile, cut cream brie into small pieces and stir into risotto.
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Beat the dressing by dressing and sprinkle half pine nuts over it.
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Distribute risotto over 4 deep plates.
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Rest pine pine nuts over them and drizzle some oil over them.
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Add salad..
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Nutrition
893Calories
Sodium11% DV255mg
Fat88% DV57g
Protein40% DV20g
Carbs25% DV75g
Fiber8% DV2g
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