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Ingredients
US|METRIC
4 SERVINGS
- 3 bouillon cubes
- 1 liter water
- 1 zucchini
- 2 onions
- 400 grams risotto rice
- 5 slices comte cheese
- olive oil
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Directions
- Boil the water with broth cubes.
- Peel and chop the zucchini and onion.
- Heat a little olive oil in a saucepan, add the zucchini and onion.
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