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Patricia
Risotto with cabbage lettuce and shrimps
Italian fish risotto with a Dutch touch
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Ingredients
Directions
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Heat the butter in a pan. In the meantime, cut the onion and add. Fruit 3 min.
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Slice the garlic and fruit for 2 minutes.
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Add the rice and cook for 3 minutes until the grains are glassy.
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Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 min.
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Tear the lettuce leaves into pieces and add to the risotto. Stir until the lettuce has just shrunk and turn off the heat.
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Finely chop the chives and mix with the shrimp with the risotto. Season with salt and pepper and serve immediately.
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Nutrition
410Calories
Sodium37% DV895mg
Fat12% DV8g
Protein38% DV19g
Carbs21% DV63g
Fiber16% DV4g
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