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Risotto with artichokes


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For 4 people
320 g Carnaroli rice organic
1 organic yellow onion
1 organic celery
organic carrot 1
4 organic artichokes
took 2 whole sea salt
3-4 tablespoons Parmesan cheese vegan
2 Tablespoons extra virgin olive oil


Take a pot and put in cold water celery carrot onion salt and boil for 30 minutes.
Take the artichokes and remove the hard leaves and slice the hearts.
Peeled and cut into very small pieces also the stem.
After 30 minutes the broth is ready.
Toast the rice in a pan with two tablespoons of olive oil and add the artichokes and the broth.
Cook rice with ladlefuls of stock that you will absorb and serve with a few tablespoons of grated vegan.

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