Pineapple Pepper Tilapia with Risotto and Peas/Carrots

• 3.5 Tbsp dry Risotto With Shiitake & Porcini
• 1 serving Umami Seasoning
• 6 oz Tilapia Raw
• 1/4 tsp Pineapple Pepper Seasoning
• 1/2 c frozen Peas & Carrots

1. RISOTTO – Follow the package direction for the stovetop or cook in the Instant Pot for 6 minutes with a Quick release. Open the lid, add your Umami Powder if you have it and lemon juice if you want it, then leave the lid sitting ajar to stop the cooking.
2. Preheat traditional oven (or air fryer oven) to 400° for the fish.
3. TILAPIA – Rinse your fish to remove any protein buildup and pat dry with a paper towel. Season with the Pineapple Pepper then bake for 12 min in a traditional oven or 9 min in air fryer oven, in a roasting dish, until it reaches an internal temperature of 145°.
4. Microwave the steamable peas and carrots and serve.

Enjoy!