Halibut with Vegetable Risotto

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Halibut with Vegetable Risotto
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
687
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie687 cal.(33 %)
Protein45 g(46 %)
Fat30 g(26 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.4 mg(50 %)
Vitamin D7.9 μg(40 %)
Vitamin E3.1 mg(26 %)
Vitamin K8.7 μg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin19.9 mg(166 %)
Vitamin B₆0.9 mg(64 %)
Folate55 μg(18 %)
Pantothenic acid1.5 mg(25 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C20 mg(21 %)
Potassium1,115 mg(28 %)
Calcium364 mg(36 %)
Magnesium94 mg(31 %)
Iron2.5 mg(17 %)
Iodine82 μg(41 %)
Zinc3.3 mg(41 %)
Saturated fatty acids17 g
Uric acid345 mg
Cholesterol101 mg
Complete sugar5 g

Ingredients

for
4
For the risotto
1 shallot
1 garlic clove
100 grams Parmesan
100 milliliters dry white wine
800 milliliters Vegetable broth
1 Tbsp butter
250 grams Arborio rice
1 Tbsp marjoram
salt
peppers
1 Tbsp olive oil
1 pc Lemon peel
Also
4 Halibut fillet
2 Tbsps clarified butter
4 Tomatoes
1 yellow onion
2 Tbsps butter
marjoram (for garnish)
How healthy are the main ingredients?
Parmesanolive oilmarjoramshallotgarlic clovesalt

Preparation steps

1.

Grate Parmesan. Peel shallot and garlic, finely chop and saute in olive oil and 1 tablespoon butter. Add rice and saute while stirring. Pour in half of the wine and bring to a boil. Add remaining wine and bring back to a boil. Pour in enough broth to cover rice. Add marjoram leaves and lemon zest. Let liquid almost come to a boil, stir, add a little more broth and repeat. Continue until broth has mostly been absorbed and rice is cooked, about 20-25 minutes. The rice should  not be too soft.

2.

Gently fry fish in clarified butter. Blanch tomatoes, peel, cut in half, remove seeds and cut into cubes. Peel onion and dice. Saute in 2 tablespoons butter. Add tomatoes and lightly salt. Set aside 4 teaspoons tomatoe mixture for garnish. Add remaining to risotto along with Parmesan. Place risotto in bowls, top with fish fillets and serve garnished with marjoram and reserved tomato mixture.