Pepper risotto and haddock

Name: pepper risotto and haddock
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 shallot; 3 paprika mix red, yellow and green; 2 el traditional olive oil; 350 g stir fry risotto; 500 ml hot vegetable broth from tablet; 25 g unsalted butter or margarine; 300 g fresh haddock fillet; 125 g creme fraiche; 2 twig fresh fresh mint

Risotto with peppers, haddock, shallot, crème fraîche and mint

Ingredients

Directions

Chop the shallots and cut the peppers into strips.
Heat the oil in a frying pan. Fry the shallot for 1 min. Add the pepper and cook for 2 minutes.
Spoon the rice through and cook for another 1 min. Add the stock and mix through the rice.
Add the stock and cook the risotto in 4 minutes.
In the meantime, heat the butter in a frying pan, sprinkle the haddock with salt and salt, and cook over medium heat for 5 minutes. Turn halfway.
Mix the stock and crème fraîche with the risotto. Season with pepper and salt.
Cut the mint leaves into strips. Spoon the risotto into deep plates. Divide the haddock into pieces and sprinkle with the mint.