Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6df0bf76736d40cfb5e5fe0c1bfb8684",
    "updated": "2025-04-24T00:26:24.528Z",
    "title": "Vibrant Beetroot Risotto with Candied Walnuts and Beetroot Crisps",
    "subtitle": "This intensely purple risotto is a feast for the eyes! The crunchy, caramelized walnuts perfectly complement the thyme-infused beetroot risotto, while the crispy beetroot chips add a delightful textural contrast.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "raw beetroots (beets), peeled",
          "olive oil",
          "shallots, finely chopped",
          "garlic cloves, minced",
          "fresh thyme, leaves picked",
          "risotto (arborio) rice",
          "vegan white wine",
          "litre (4 cups) hot vegetable stock, plus a little extra",
          "nutritional yeast",
          "sea salt and pepper"
        ]
      },
      {
        "section": "For the beetroot crisps",
        "ingredients": [
          "raw beetroot (beet), peeled",
          "olive oil",
          "sea salt and pepper"
        ]
      },
      {
        "section": "For the candied walnuts",
        "ingredients": [
          "unrefined caster (granulated) sugar",
          "vegan \"butter\"",
          "walnuts"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "fresh rocket (arugula)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 180°C (350°F). Line three baking trays with parchment paper.",
      "Dice the 3 beetroots. Spread them on one baking tray. Drizzle with 2 tablespoons of olive oil and season. Roast for 45 minutes, or until tender.",
      "Prepare the beetroot crisps: Thinly slice the beetroot using a mandoline on its thinnest setting.  Place the slices in a bowl, add the olive oil and a pinch of salt and pepper. Toss to coat. Arrange the slices in a single layer on another lined baking tray, ensuring they don't overlap. Bake on a shelf below the other beetroot for approximately 15 minutes, checking every 5 minutes, until crisp.",
      "Make the candied walnuts: Combine the sugar and vegan butter in a non-stick, heavy-based saucepan over medium heat.  Once a golden caramel forms, carefully add the walnuts. Stir to coat. Spread the walnuts on the last lined baking tray, separating them. Let them cool and harden for 5 minutes.",
      "While the beetroot roasts, begin the risotto. Sauté the shallots, garlic, and thyme in the remaining olive oil in a large saucepan over medium heat. Stir frequently, preventing burning, until softened.",
      "Add the risotto rice to the softened shallots. Stir continuously for about 1 minute, ensuring the rice is well coated.",
      "Pour in the white wine, stirring occasionally until absorbed. Gradually add the hot vegetable stock, about one cup at a time, stirring until each addition is absorbed. This should take roughly 20 minutes. The rice should appear creamy. Add more stock if needed.",
      "Ensure the rice is cooked through. Add a splash more stock if necessary and continue cooking for a few more minutes. Once tender, gently incorporate the roasted beetroot cubes and nutritional yeast. Season to taste with salt and pepper.",
      "Serve generous portions of risotto topped with candied walnuts, beetroot crisps, and fresh rocket."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]