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Fish Risotto Recipe
|Olive oil||4 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Risotto rice||300 Gram|
|White wine||100 Milliliter|
|Fish stock||1 Liter (Homemade / Made With Low Salt Stock Cubes)|
|Cod||150 Gram, cubed|
|Salmon||150 Gram, cubed|
|Snapper||150 Gram, cubed|
|Fresh parsley||1 Tablespoon (For Garnish)|
Calories 460 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 41.6 mg
Sodium 373.2 mg15.6%
Total Carbohydrates 53 g17.6%
Dietary Fiber 1.2 g4.8%
Sugars 6.6 g
Protein 23 g45.8%
Vitamin A 6.9% Vitamin C 17%
Calcium 4.8% Iron 5%
*Based on a 2000 Calorie diet
Add the onion and cook on a high heat for 2-3 minutes.
Add the garlic and stir for 1 minute.
Add the rice and coat with the oil in the pan for 1-2 minutes, then add the wine and simmer for a further minute.
Have your stock ready in a separate pan on the boil.
Add it a ladle at a time to the rice mixture, stirring continuously for 20 minutes.
Just 5 minutes before the rice is ready add all the fish and cook through.
This takes very little time.
Serve the risotto topped with parsley.
I like to use a pastry ring as a mould to make the risotto into a nice, round shape.