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Cheesy tomato risotto (10-12 months)
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- boiling water
- 300 g ripe tomatoes
- 80 g Parmesan cheese, cut into pieces (3 cm)
- 80 g cheddar cheese, cut into pieces (3 cm)
- 200 g cauliflower, cut into florets
- 1 brown onion, cut into quarters
- 1 garlic clove
- 20 g extra virgin olive oil
- 150 g arborio rice
- 200 g liquid vegetable stock (see Tips)
- per 1 portion
- 1504.8 kJ / 358.3 kcal
- 16.2 g
- 34.3 g
- 16.3 g
- 4 g
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