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Zutaten
FÜR 4 PERSONEN
1 Zwiebel, fein gehackt
1 Knoblauchzehe, zerdrückt
25 g Butter
225 g braune Champignons,
geviertelt
225 g Arborio-Reis für Risotto
Saft und geriebene Schale
einer Zitrone
3 g (½ TL) Safronfäden,
zerdrückt
300 ml heiße Gemüsebrühe
300 ml Weißwein
100 g TK-Erbsen
300 g Krabben, gekocht und
geschält
30 g (2 EL) Schnittlauch, fein
gehackt
Geschirr: Große Schüssel
Zutaten
FÜR 2 PERSONEN
60 ml (4 EL) fettarmer
Naturjoghurt
30 ml (2 EL) Pesto aus
sonnengetrockneten
Tomaten
30 g (2 EL) frische Petersilie
oder Dill, gehackt
2 Schellfisch- oder
Kabeljaufilets von je 175 g,
gehäutet
Geschirr: Kleine flache
Pyrex®-Form
Krabben-Risotto ca. 24 min
Zwiebel, Knoblauch, Butter und Champignons in eine große Schüssel
geben� Auf den Keramikteller setzen und 5 Min� bei 1000 W dünsten�
Reis, Saft und geriebene Schale der Zitrone, Safran, Brühe und Wein
zugeben� Abdecken und 8 Min� bei 1000 W garen� Risotto umrühren�
Erbsen zugeben, wieder abdecken und 4 Min� bei 1000 W garen�
Krabben und Schnittlauch zugeben und 3-4 Min� bei 600 W kochen�
2-3 Min� ruhen lassen und dann servieren�
Fischauflauf mit sonnengetrockneten
Tomaten ca. 6 min
Joghurt, Pesto und 1 EL Petersilie oder Dill vermengen und gut
würzen. Fischlets in eine Pyrex®-Form legen und die Joghurtsauce
darübergießen� Auf den Drahtrost stellen und 5-6 Min� auf
KOMBINATION Grill 1 + 600 W backen� Mit restlicher Petersilie oder
Dill bestreuen� Mit Salat und knusprigem Brot servieren�
Fisch
81


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