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Risotto with Broccoli Rabe
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- 60 g vegetarian hard cheese, cut in pieces (2 cm)
- 2 garlic cloves
- 1 jar sun-dried tomatoes in oil (total weight 280 g), with oil
- 2 shallots (approx. 60 g), halved
- 40 g unsalted butter, diced
- 10 g olive oil
- 30 g pine nuts
- 320 g risotto rice (e.g. carnaroli, Arborio)
- 60 g white wine, dry
- 820 g water
- 1 heaped tsp vegetable stock paste, homemade (see tip)
- 700 g broccoli rabe (Cime di Rapa, approx. 1000 g untrimmed), cut in pieces (1 cm)
- ground black pepper, to taste
- per 1 portion
- 1714 kJ / 409 kcal
- 15 g
- 51 g
- 15 g
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