INGREDIENTS

INSTRUCTIONS

Heat the butter and quickly sear the barramundi on both sides until
golden and crisp, set aside. Heat the olive oil and add the onions,
garlic and ginger in Tamaras Risotto Pot*. Saute for 5 minutes until
softened and aromatic. Add the rice and stir to coat, then add the
wine. Allow the liquid to be absorbed by the rice while the alcohol  is
evaporated.  Begin adding the stock, half a cup at a time and stirring
thoroughly  after each addition. Always allow each previously added
quantity of  stock to be absorbed before the next addition.  With the
second addition of stock, add the bok choy and stir to  distribute.
Continue adding stock in the usual fashion until the rice  is 'al
dente'. With the last addition of stock, add the cubed  barramundi and
stir gently to combine. Season to taste with salt and  pepper.
Meanwhile, in a separate bowl, mix together the chopped fresh
coriander, lime juice and peeled and finely diced mango.  To serve,
mound the risotto in individual platters and top with a  generous
quantity of mango coriander salsa.  Converted by MC_Buster.  Per
serving: 1994 Calories (kcal); 38g Total Fat; (18% calories from  fat);
32g Protein; 340g Carbohydrate; 66mg Cholesterol; 338mg Sodium  Food
Exchanges: 20 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1/2  Fruit;
7 1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Questioning God? He made the brain cells you think with”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1766
Calories From Fat: 345
Total Fat: 37.9g
Cholesterol: 64.5mg
Sodium: 76.3mg
Potassium: 84mg
Carbohydrates: 315.8g
Fiber: <1g
Sugar: <1g
Protein: 29.1g