Filter
Reset
Sort ByRelevance
Bob Miller
Carrot risotto with fried tilapia
Share
Tweet
Pin
Whatsapp
Print
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.
-
20 minMain dishmeal of new potatoes, haricots verts, paprika, mayonnaise, yogurt, mustard, Red onion, oregano, arugula, smoked trout fillet,meal salad with baby potatoes and smoked fish -
15 minMain dishWhite wine, cooking cream, garlic, smooth mustard, haricots verts, Gnocchi, dill, crayfish,creamy gnocchi with crayfish -
30 minMain dishcrumbly potato, Gelderse smoked sausage, pine nuts, Full Milk, stew mix endive with tomato and radicchio, fresh red pesto,endive stew with tomato and radicchio -
25 minMain dishbasmati rice, sunflower oil, onion, fresh soup vegetable, sambal oelek, ketjapmarinademanis, medium sized egg, cassava krupuk,nasi with fried egg
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it