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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 50 grams butter
- 4 cloves garlic (minced we used 1 tbsp of garlic puree)
- 350 grams risotto rice (Arborio)
- 1,300 liters fish stock (or chicken/vegetable stock)
- 300 grams cooked seafood (Selection If frozen, defrost first)
- 2 Tbsp. fresh oregano
- 1 Tbsp. dried oregano
- 60 grams Parmesan (grated)
- pepper
- salt
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