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WEIRDMUSIC657
Risotto with cod and basil oil
Risotto with grilled vegetables, cod, basil and Parmesan cheese.
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Ingredients
Directions
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Cut the onion into half rings and grate the cheese. Heat the butter over low heat, add the onion and fruit for 3 minutes until it is translucent.
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Add the risotto rice and cook for 3 minutes until the grains are translucent.
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Add a dash of the hot fish stock and stir until it is absorbed.
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Repeat until the rice is al dente. This takes about 20 min. It may be that you have left broth.
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Add the grilled vegetables to the rice for the last 5 minutes.
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In the meantime, cut the basil leaves coarsely, put the oil in a tall cup and puree with the hand blender.
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Heat the butter in a frying pan, sprinkle the cod with salt and salt if necessary and cook over medium heat in 5 min. Turn halfway.
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Remove the pan with risotto rice from the heat and add the cheese and the butter. Leave with the lid on the pan for 3 minutes.
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Take the lid off the pan and stir in the risotto, season with pepper, salt if necessary and serve immediately.
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Divide the fish into pieces over the risotto and sprinkle with the basil oil.
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Nutrition
150Calories
Sodium3% DV80mg
Fat18% DV12g
Protein6% DV3g
Carbs2% DV6g
Fiber12% DV3g
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