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Fontina and Walnut Risotto - Risotto con Fontina e noci
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Ingredients
- 50 g walnut halves
-
80
g Parmesan cheese, cut in pieces (2 cm)
or vegetarian hard cheese, cut in pieces (2 cm) - 10 g fresh parsley leaves (1 large handful)
- 1 garlic clove
- 20 g olive oil
- 80 g shallots, halved
- 70 g white wine
- 270 g risotto rice
- 620 g boiling water
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade, crumbled - ¼ tsp fine sea salt, plus extra to taste
- ¼ tsp ground black pepper, plus extra to taste
- 100 g Fontina cheese, diced (1 cm)
- Nutrition
- per 1 portion
- Calories
- 2362 kJ / 564 kcal
- Protein
- 20.8 g
- Carbohydrates
- 55 g
- Fat
- 27.5 g
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