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Tomato risotto with salami and seafood
 
 
4 ServingsPT
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M
25 min

Tomato risotto with salami and seafood


Try this delicious risotto! Perfectly combined with salami and seafood.

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Directions

  1. Mix the tomato cubes with juice through the broth. Heat 3 tablespoons of olive oil and fry the shallots and garlic. Bake the salami for about 2 minutes.
  2. Stir in the rice and cook until the grains shine. Extinguish if necessary with a dash of red wine. Add a ladle of tomato stock and heat until it is absorbed by the rice.
  3. Put a portion of the seafood through. Repeat until the rice is smooth.
  4. Add the rest of the olive oil and serve sprinkled with the spring onions. Tasty with lemon.

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Nutrition

560Calories
Sodium0% DV0g
Fat34% DV22g
Protein42% DV21g
Carbs22% DV67g
Fiber0% DV0g

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