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Green Lentil Risotto with Asparagus
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- 2 ½ oz Parmesan cheese, cut into pieces
- 4 oz yellow onions, cut into pieces
- 1 garlic clove
- ½ oz unsalted butter
- 7 oz dried green lentils, rinsed
- 3 ½ oz dry white wine
- 18 oz vegetable stock
- ½ tsp salt, to taste
- 8 oz asparagus, trimmed, cut into pieces (2 in.)
- 2 oz mascarpone cheese
- lemon peels, thin peel only, no white pith
- fresh chives, to garnish
- pumpkin seeds, to garnish
- per 1 portion
- 1038 kJ / 248 kcal
- 13 g
- 28 g
- 9 g
- Saturated fat
- 5 g
- 5 g
- 646 mg
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