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Risotto with Milk
This risotto milk is to die for. Simple and delicious!Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
- 350 gr Arborio rice
- 80 g butter
- 1.75 liters milk
- Put the milk in a pot and add a pinch of salt, then bring to a boil over medium heat, and stir occasionally with a wooden spoon.
- When the milk is boiling, add the rice and stir with a spoon. Cook for 20-25 minutes, and continue stirring occasionally.
- When the rice has absorbed the milk, be sure to prevent it from sticking to the bottom of the pan.
- When the rice is cooked, add butter and stir well to blend in the risotto.
- Serve hot.
Use a rice cooker with risotto settings for a faster turnaround.
Calories: 723kcal | Carbohydrates: 90g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 86mg | Sodium: 331mg | Potassium: 644mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1210IU | Calcium: 502mg | Iron: 3.8mg
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