White fish and lemon risotto

Name: White fish and lemon risotto
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 2 portions
Ingredients: 6 spring onions/shallots; 2 - 3 sprigs fresh flat-leaf parsley; 300 g white fish fillet; 2 tbsp olive oil; 180 g Arborio rice; 160 g verjuice; 2 - 3 tsp Vegetable stock paste; 400 g water; ½ lemon; 1 - 2 pinches sea salt; 1 - 2 pinches ground black pepper; 2 - 3 tsp butter

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Schwierigkeitsgrad einfach

Arbeitszeit 10 Min

Gesamtzeit 30 Min

Portionen 2 portions

Zutaten

6 spring onions/shallots, trimmed and cut into pieces
2 - 3 sprigs fresh flat-leaf parsley, leaves only, plus extra finely sliced, to garnish
300 g white fish fillet, cut into pieces (2-3 cm)
2 tbsp olive oil
180 g Arborio rice
160 g verjuice
2 - 3 tsp Vegetable stock paste (see Tips)
400 g water
½ lemon, zest only, no white pith and grated
1 - 2 pinches sea salt, to taste
1 - 2 pinches ground black pepper, to taste
2 - 3 tsp butter, to serve (optional)

Nährwerte: pro 1 portion
Kalorien: 2745.7 kJ / 656.3 kcal
Protein: 37.4 g
Kohlenhydrate: 81.6 g
Fett: 20.5 g
Gesättigte Fettsäuren: 5.3 g
Ballaststoff: 4.4 g
Natrium: 155.3 mg