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Bob Miller
Carrot risotto with fried tilapia
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Ingredients
Directions
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Peel the winter carrot and grate it coarsely.
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Heat half of the olive oil in a thick-bottomed pan and gently fry the onion, garlic and carrot for three minutes.
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Scoop the rice through it and fry until the grains shine around.
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Pour in half of the chicken broth and boil the risotto gently for 20 minutes.
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Stir frequently, add the rest of the broth for a dash during cooking.
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Meanwhile cut the tilapia fillets into strips of two cm thick and rub them in with salt and curry powder.
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Sprinkle the flour on a deep plate and swirl the strips of tilapia through it.
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Heat the rest of the olive oil in a frying pan and fry the tilapia bars in brown for six minutes.
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Turn them carefully with a spatula.
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Stir the Parmesan cheese through the risotto.
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Spoon the risotto into deep plates and place the fried tilapia on it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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