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393 kcal
30 min.
Vegetable risotto

Recipe for Vegetable risotto

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x portion

NaN g

393 kcal

x g

1 kcal

393.1
Calories
9.3g
Prot.
12.2g
Fat
64.4g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Sweet pepper1× piece (230 g)
  • Leek22× slice (110 g)
  • Brown rice4× tablespoon (60 g)
  • Olive oil1× tablespoon (10 g)
  • Garlic1.5× clove (7.5 g)
  • Herbs and spices1× teaspoon (2 g)
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How to make Vegetable risotto

  1. 1. Fry the chopped garlic and sliced leek in oil.

  2. 2. Add the diced peppers.

  3. 3. Add the rice and boil until it is soft and the water evaporates.

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