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Tomato risotto with salami and seafood
Try this delicious risotto! Perfectly combined with salami and seafood.
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Ingredients
Directions
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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.
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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.
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Put a portion of the seafood through. Repeat until the rice is smooth.
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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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