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Cashew Risotto

Ingredients:

  • 5 cups of spinach
  • 1 liter of chicken broth, warming on the stove
  • 2 cups of Arborio rice
  • 1 1/2 cups of cashews, chopped
  • 1 clove of garlic, chopped
  • 1/4 cup of olive oil
  • 6 spring onions, chopped
  • 1/4 cup of parsley
  • salt and pepper

Directions:

  1. Sautee the cashews, parsley, onions, garlic and spinach in the olive oil for 5 minutes.
  2. Add the rice and stir until it becomes translucent.
  3. Slowly add the broth, making sure the rice is always wet, until it is cooked.
  4. It will have a sticky pasty texture when cooked.
  5. Add salt and pepper to taste and serve immediately.

 

 

 

Lemon Risotto

Ingredients:

  • 1 1/2 liter of chicken broth
  • 3 tbsp of olive oil
  • 1 onion, chopped
  • 4 tbsp of grated lemon rind
  • 3 tbsp of lemon juice
  • 2 tbsp of parsley, chopped
  • 1/2 cup of Parmesan cheese, grated
  • 2 cups of Arborio rice
  • salt and pepper
  • 1 tbsp of butter

Directions:

  1. Sautee the onion, lemon rind, lemon juice and parsley in the olive oil for 5 minutes.
  2. Add the rice and stir until it becomes translucent.
  3. Slowly add the broth, making sure the rice is always wet, until it is cooked.
  4. It will have a sticky pasty texture when cooked.
  5. Add the butter, Parmesan and salt and pepper to taste.
  6. Serve immediately.

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