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LEAGILLIAN
Creamy crispy risotto with peas
A tasty Italian recipe. The main course contains the following ingredients: fish, fish stock, fresh peas (a 200 g, chilled), olive oil, onions (finely chopped), risotto rice (pack 500 g), fresh cream cheese (125 g), surimi sticks ((150 g) and in pieces).
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Ingredients
Directions
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Bring 750 ml of water to the boil and dissolve the bouillon tablets. Boil the peas in a good layer of water with a little salt in 8 minutes until al dente. Heat the oil in a frying pan and fry the onions for 1 min. Add the risotto and cook for 1-2 minutes, until the grains are shiny and glassy.
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Add 250 ml hot stock and stir until the risotto has absorbed the stock. Then add a good dash of broth and stir until the risotto has absorbed the stock. Boil the risotto in 15-20 minutes until al dente.
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Add the peas, cream cheese and surimi and warm for 1 min. Season with salt and pepper. Serve the crack risotto with peas in 4 deep plates.
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Nutrition
515Calories
Sodium0% DV1.075mg
Fat25% DV16g
Protein38% DV19g
Carbs24% DV73g
Fiber48% DV12g
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