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Ingredients
- 60 g onions quartered
- 30 g extra virgin olive oil
- 350 g risotto rice
- 50 g dry white wine
- 800 g vegetable stock boiling
- ½ tsp fine sea salt or to taste
- 1 pinch ground black pepper or to taste
- 200 g Gorgonzola cut in small pieces
- 200 g pears peeled and cut in pieces (1 cm)
- 30 g unsalted butter
- Nutrition
- per 1 portion
- Calories
- 283 kcal / 1182 kJ
- Protein
- 7.7 g
- Fat
- 19.36 g
- Carbohydrates
- 19.1 g
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