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Courgette and Feta Risotto
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- 180 g courgettes, cut in pieces (4 cm)
- 50 g onions, quartered
- 1 garlic clove
- 40 g unsalted butter, cut in pieces
- 40 g olive oil
- 320 g risotto rice
- 70 g white wine
vegetable stock cube (for 0.5 l)
or 1 tsp vegetable stock paste, homemade
- 680 g water
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 75 g feta cheese, diced (1 cm)
- 6 leaves fresh basil, finely chopped
- per 1 portion
- 2163 kJ / 517 kcal
- 9.8 g
- 66.5 g
- 23.5 g
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