Ingredients
- 2 - 3 pés de hortelã
- 1 limão
- 50 g cebola
- 30 g azeite
- 300 g arroz p/ risoto
- 60 g vinho branco
- 750 g água
- 150 g ervilhas descongeladas
- 250 g bacalhau fresco s/ pele
- 1 c. chá de sal
- 40 g manteiga
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