Fish Risotto

For the fish risotto, dice the fish. Clean, wash and quarter the mushrooms. Peel and finely chop the onion. Heat butter in a saucepan and fry onion until golden.

Add rice and stir. Crumble in soup cubes, salt, pepper, drizzle in lemon juice. Allow to simmer gently over low heat for 15 minutes.

Add fish, mushrooms and vegetables, stirring, sprinkle in rosemary and let steep for 15-20 minutes.

Season the fish risotto again before serving.

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