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9 ounces Salmon skinned and cubed
1 pint Chicken stock
1 tablespoon Oil
1 tablespoon Butter
1 large Onion finely chopped
8 ounces Risotto or Arborio Rice
1/4 pint White wine
1 handful Basil
1 ounce Pine nuts toasted
2 Sun-dried tomatoes finely chopped
1 tablespoon Parmesan grated
9 ounces Salmon skinned and cubed
1 pint Chicken stock
1 tablespoon Oil
1 tablespoon Butter
1 large Onion finely chopped
8 ounces Risotto or Arborio Rice
1/4 pint White wine
1 handful Basil
1 ounce Pine nuts toasted
2 Sun-dried tomatoes finely chopped
1 tablespoon Parmesan grated
1 pint Chicken stock
1 tablespoon Oil
1 tablespoon Butter
1 large Onion finely chopped
8 ounces Risotto or Arborio Rice
1/4 pint White wine
1 handful Basil
1 ounce Pine nuts toasted
2 Sun-dried tomatoes finely chopped
1 tablespoon Parmesan grated
9 ounces Salmon skinned and cubed
1 pint Chicken stock
1 tablespoon Oil
1 tablespoon Butter
1 large Onion finely chopped
8 ounces Risotto or Arborio Rice
1/4 pint White wine
1 handful Basil
1 ounce Pine nuts toasted
2 Sun-dried tomatoes finely chopped
1 tablespoon Parmesan grated
