Bubble And Squeak Risotto With Crispy Egg

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Great British Chefs
Nutrition per serving    (USDA % daily values)
Uploaded by: Great British Chefs


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Ingredients for 4 servings

250 g of risotto rice

2 knobs of butter

1.4l of vegetable stock

1 large onion, finely diced

1 garlic clove, finely grated

1 sprig of thyme, leaves picked

125 g of Parmesan, grated

1/4 tbsp of light mascarpone

1/4 cabbage, shredded

1/2 carrot, grated

6 g of chopped tarragon

2 dashes of olive oil

2 pinches of pepper

2 pinches of salt

6 eggs

100 g of fine white breadcrumbs

100 ml of white wine vinegar

50 g of plain flour

1 l of vegetable oil

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