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    You are in: Home / Recipes / Spring Risotto With Shallots and Lemon Recipe
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    Spring Risotto With Shallots and Lemon

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    • on April 28, 2007

      I lightened this just a bit by not cooking the celery and shallots in butter but just softening them in water. The heavy cream became fat free evaporated milk and the only fat I used was about 1/2 to 1 a tsp of olive oil to replace the final butter. I love the lemon in this dish and, of course, whats risotto if you don't have the Parm. I don't think I'll add the rosemary next time as even the small amount came through quite strong. All in all it was a great side to the Souvaki Chicken that I will defiantly made again.

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    Nutritional Facts for Spring Risotto With Shallots and Lemon

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 608.6
    Calories from Fat 224
    Total Fat 24.9 g
    Saturated Fat 13.7 g
    Cholesterol 64.2 mg
    Sodium 223.1 mg
    Total Carbohydrate 84.6 g
    Dietary Fiber 3.3 g
    Sugars 0.8 g
    Protein 10.5 g

    The following items or measurements are not included:

    vegetable stock

    lemons, zest of


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