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Fish Risotto Recipe
|Fish||1 Pound, filleted|
|Cheese||1 Cup (16 tbs), grated|
|Fish flavored stock||2 Pint|
Serving size: Complete recipe
Calories 2764 Calories from Fat 792
% Daily Value*
Total Fat 90 g137.8%
Saturated Fat 37.8 g188.9%
Trans Fat 0 g
Cholesterol 397.7 mg
Sodium 2741.5 mg114.2%
Total Carbohydrates 300 g100%
Dietary Fiber 10.8 g43.3%
Sugars 15.9 g
Protein 177 g354%
Vitamin A 97.6% Vitamin C 90.5%
Calcium 129.4% Iron 47.2%
*Based on a 2000 Calorie diet
1.Clean fish well and add a sprinkling of lemon juice to it.
2.Leave the fish for some time.
3.In a pan, heat oil and add onions to it.
4.Cook until the onions fry.
5.Take a soaked Romerpotf, put the onions, rice in it along with stock.
6.Put the lid on and cook the ingredients on a slow oven for 1/2 hour.
7.Once done, add cheese to it.
8.Mix it well.
9.Take half the rice out, put the fish and place the rice on the top.
10.Arrange a layer of halved tomatoes on the top of rice.
11.Put the lid on and cook for 20 minutes in hot oven.
12.Serve the rissoto warm with garmishing of shrimps and prawns.