The Recipe
Flounder, Red Pepper Cream, and Asparagus Risotto
COOK TIME : 20 minutesPREP TIME : 15 minutes
From Food Network
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1/2 cup jarred roasted red peppers
- 1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni)
- 1 pound asparagus, trimmed and cut into 1-inch lengths
- 4 (8-ounce) flounder fillets
- 2 tablespoons extra-virgin olive oil
- 1/2 cup alfredo pasta sauce, store bought
- Salt and pepper
- Fresh basil, for garnish
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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