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Pear and blue cheese risotto
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- 60 g brown onion, cut into pieces
- 30 g extra virgin olive oil
- 320 g Arborio rice
- 50 g dry white wine
- 700 g water
- 1 tsp salt
- 200 g Gorgonzola cheese, cut into pieces (1 cm)
- 200 g pear, peeled, cored and cut into pieces (1 cm)
- 1 ½ tbsp unsalted butter
- per 1 portion
- 2618.3 kJ / 623.3 kcal
- 15.6 g
- 68.8 g
- 30.2 g
- Saturated fat
- 13.5 g
- 3.6 g
- 1294.6 mg
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