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Pepper risotto and haddock
Risotto with peppers, haddock, shallot, crème fraîche and mint
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Ingredients
Directions
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Chop the shallots and cut the peppers into strips.
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Heat the oil in a frying pan. Fry the shallot for 1 min. Add the pepper and cook for 2 minutes.
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Spoon the rice through and cook for another 1 min. Add the stock and mix through the rice.
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Add the stock and cook the risotto in 4 minutes.
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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.
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Mix the stock and crème fraîche with the risotto. Season with pepper and salt.
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Cut the mint leaves into strips. Spoon the risotto into deep plates. Divide the haddock into pieces and sprinkle with the mint.
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Nutrition
355Calories
Sodium25% DV605mg
Fat43% DV28g
Protein38% DV19g
Carbs2% DV6g
Fiber12% DV3g
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