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

3.6 ( 63 évaluations )

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Niveau facile

Temps de préparation 10min

Temps total 30min

Nombre de portions 2 portions

Ingrédients

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)

Infos nut.: par 1 portion
Calories: 656.3 kcal / 2745.7 kJ
Protides: 37.4 g
Lipides: 20.5 g
Glucides: 81.6 g
Fibre: 4.4 g
Graisses saturées: 5.3 g
Sodium: 155.3 mg