
Devices & Accessories
White fish and lemon risotto
Prep. 10min
Total 30min
2 portions
Ingredients
-
spring onions/shallots trimmed and cut into pieces6
-
fresh flat-leaf parsley leaves only, plus extra finely sliced, to garnish2 - 3 sprigs
-
white fish fillet cut into pieces (2-3 cm)300 g
-
olive oil2 tbsp
-
Arborio rice180 g
-
verjuice160 g
-
Vegetable stock paste (see Tips)2 - 3 tsp
-
water400 g
-
lemon zest only, no white pith and grated½
-
sea salt to taste1 - 2 pinches
-
ground black pepper to taste1 - 2 pinches
-
butter to serve (optional)2 - 3 tsp
Nutrition per 1 portion
Calories
656.3 kcal /
2745.7 kJ
Protein
37.4 g
Fat
20.5 g
Carbohydrates
81.6 g
Fiber
4.4 g
Saturated fat
5.3 g
Sodium
155.3 mg
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70 Recipes
Australia and New Zealand
Australia and New Zealand
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