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": "e536a92280564ab7835c2c9891b045e3",
    "updated": "2025-05-06T11:32:47.113Z",
    "title": "Fennel Breakfast Risotto",
    "subtitle": "",
    "description": "I have always enjoyed having rice for breakfast, but I never quite embraced those traditional sweetened rice recipes with cinnamon usually served like oatmeal. I prefer savory flavors in the morning. Although risotto may seem like a lot of stirring for breakfast, enjoy your coffee, put on some music, and give it a try—I promise it’s worth the effort. Enhanced with fennel seeds for a subtle sausage-like flavor, this creamy risotto boasts a warm amber color. It works wonderfully as a main dish served in bowls or as a side instead of potatoes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable broth",
          "olive oil",
          "red bell pepper, seeds removed, finely chopped",
          "finely chopped shallots",
          "garlic cloves, minced",
          "fennel seeds, chopped",
          "dried thyme",
          "few dashes fresh black pepper",
          "dry white wine",
          "salt",
          "arborio rice",
          "leaves fresh sage, chopped (optional)."
        ]
      }
    ],
    "instructions": [
      "Heat the vegetable broth in a saucepan.",
      "Keep the broth warm on the lowest heat setting while preparing the risotto.",
      "Preheat a heavy-bottomed pot over medium heat.",
      "Sauté the red bell pepper and shallots in the olive oil for about 10 minutes.",
      "Add the garlic, fennel seeds, thyme, and black pepper, and continue to sauté for 2 more minutes.",
      "Pour in the wine and salt, increase the heat so the wine boils and reduces for about 2 minutes.",
      "Reduce the heat back to medium.",
      "Add the rice and stir continuously for about 2 minutes until the rice absorbs some liquid and turns a light brown color.",
      "Gradually add the broth, one cup at a time, stirring after each addition until most of the liquid is absorbed (6 to 8 minutes).",
      "If the broth isn’t absorbing well, increase the heat slightly. Absorption will speed up as the rice becomes more tender.",
      "During the final addition of broth, stir in the chopped sage, then adjust salt and pepper to taste.",
      "Serve the risotto once the broth is mostly absorbed but the rice remains creamy."
    ],
    "notes_ingredients": null,
    "notes_instructions": "If you have leftover risotto or want a creative side dish, shape cooled risotto into patties and lightly fry them in olive oil on both sides until warmed through."
  }
]