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Risotto with Gorgonzola and Caramelised Onions
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- 300 g red onions, thinly sliced in half moons
- 30 g light brown sugar
- 25 g unsalted butter, cut in pieces
- 20 g balsamic vinegar
- 1 pinch fine sea salt
- 1 pinch ground cayenne pepper
Risotto with Gorgonzola
- 30 g shallot, halved
g unsalted butter
or 40 g extra virgin olive oil
- 320 g risotto rice (eg. Carnaroli or Arborio)
- 50 g dry white wine
- 750 g water
- 1 tsp fine sea salt
- 120 g Gorgonzola, cut in pieces
- per 1 portion
- 2646.5 kJ / 633 kcal
- 12.8 g
- 99 g
- 18.5 g
- Saturated fat
- 9.5 g
- 51 g
- 1007.3 mg
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