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Risotto with zucchini and prawns
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- 12 - 16 raw prawns, heads and tails intact
- 50 g olive oil
- 1000 g water
- 200 g zucchini, cut into pieces (2 cm)
- 1 brown onion (approx. 120 g), cut into halves
- 1 garlic clove
- 320 g Arborio rice
- 100 g dry white wine
- 1 tsp salt
- 50 g unsalted butter, cut into pieces
- 1 tbsp lemon juice
- per 1 portion
- 2399.3 kJ / 571.3 kcal
- 21.9 g
- 65.8 g
- 23.7 g
- Saturated fat
- 8.9 g
- 3.3 g
- 839.8 mg
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