Acute Hiv Rash No Other Symptoms

mushroom risotto with peas, shrimp and salmon croquettes


INGREDIENTS (serves 4)
350 g rice 50 g butter

a salmon fillet
300 g shrimps 100 g of peas

2 cherry tomatoes
a liter of vegetable broth

half a glass of white wine a little onion some celery

some parsley salt and pepper


PREPARATION
Shell the prawns and slice the salmon fillet, meanwhile, apart from cooking in boiling water peas.
Chop the onion and celery, both with brown butter and tomatoes, add the rice, after a little wine to evaporate. When the rice requires adding the hot broth a little at a time. A half-cooked rice then add the peas and shrimp and salmon, stir gently continually adding the broth. Finally add salt and pepper and sprinkle with chopped parsley.

Time 30 Minutes Difficulty
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