Carrot risotto with fried tilapia

Name: carrot risotto with fried tilapia
Total time: 30 min
Yield: 4
Ingredients: 50 gram Parmesan cheese; 3 tablespoon flour; 1 tablespoon curry powder; 500 gram tilapia fillet; 750 ml chicken bouillon; 250 gram risotto rice; 6 tablespoon olive oil; 1 toe garlic; 1 onion; 300 gram winter carrot

Ingredients

Directions

Peel the winter carrot and grate it coarsely.
Heat half of the olive oil in a thick-bottomed pan and gently fry the onion, garlic and carrot for three minutes.
Scoop the rice through it and fry until the grains shine around.
Pour in half of the chicken broth and boil the risotto gently for 20 minutes.
Stir frequently, add the rest of the broth for a dash during cooking.
Meanwhile cut the tilapia fillets into strips of two cm thick and rub them in with salt and curry powder.
Sprinkle the flour on a deep plate and swirl the strips of tilapia through it.
Heat the rest of the olive oil in a frying pan and fry the tilapia bars in brown for six minutes.
Turn them carefully with a spatula.
Stir the Parmesan cheese through the risotto.
Spoon the risotto into deep plates and place the fried tilapia on it.