Orange-Scented Risotto with Sautéed Red Mullet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 827 cal. | (39 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 539 μg | (270 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 4 Tbsps olive oil
- 300 grams Arborio rice
- 100 milliliters dry white wine
- 1 organic Orange (zest and juice)
- 1 sm can Saffron (0.1 gram)
- 700 milliliters Vegetable broth
- 50 grams shelled Pistachio
- 8 Red mullet fillets (each 80 grams with skin)
- salt
- 2 Tbsps Pastry flour
- 4 sprigs Lavender
- 2 Tbsps grated Parmesan
- 2 Tbsps ground Pistachio
Preparation steps
Peel and finely dice the onion and garlic. Heat 1 tablespoon butter and 2 tablespoons olive oil in a saucepan, add the rice and cook until glossy. Pour in the wine and the juice of an orange and cook until the liquid has been absorbed by the rice.
Dissolve the saffron in about 50 ml (approximately 1/4 cup) of hot broth. Pour the saffron broth into the risotto and let simmer, stirring occasionally. Cook, stirring frequently for 15-20 minutes, adding more broth as one amount has been absorbed until the rice is creamy with a slight bite.
Meanwhile, coarsely chop the pistachios coarsely and saute in a dry skillet until fragrant. Remove to a plate. Rinse the fillets and pat dry, season with salt and some orange juice. Lightly coat with flour.
Heat the remaining oil in a skillet and saute the fish, skin side down, 2-3 minutes. Flip the fish over and cook over low heat until just cooked through, 2-3 minutes on the second side.
Mix the remaining butter, the Parmesan and ground pistachios into the risotto. Season with salt, orange juice and a little zest. Divide the risotto among shallow bowls, top with the fish and garnish to taste with orange zest, lavender and saffron threads.
