Halibut with Vegetable Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 7.9 μg | (40 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,115 mg | (28 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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)
Preparation steps
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.
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.
