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SBFRIAR
Risotto with shrimps and chives
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Ingredients
Directions
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Heat 2 tablespoons of oil in a thick-bottomed pan and gently fry the onion on a low setting for about 5 minutes. Add the rice and stir through the oil.
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Pour 150 ml of fish stock into the rice and stir until the stock is absorbed. Always add a dash of broth and keep stirring until the stock is absorbed by the rice. After about 20 minutes stirring, the risotto is al dente.
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In the meantime, heat 1 tablespoon of oil and fry the shrimp over and over in about 5 minutes. Spoon them with the chives through the risotto.
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Nutrition
420Calories
Sodium0% DV2.7g
Fat14% DV9g
Protein50% DV25g
Carbs20% DV59g
Fiber4% DV1g
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