Risotto and Sea Bass

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Risotto and Sea Bass
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
886
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie886 cal.(42 %)
Protein56.44 g(58 %)
Fat54.84 g(47 %)
Carbohydrates34.99 g(23 %)
Sugar added0 g(0 %)
Roughage5.06 g(17 %)
Vitamin A602.75 mg(75,344 %)
Vitamin D0.19 μg(1 %)
Vitamin E2.41 mg(20 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.48 mg(44 %)
Niacin17.94 mg(150 %)
Vitamin B₆1.31 mg(94 %)
Folate69.98 μg(23 %)
Pantothenic acid2.45 mg(41 %)
Biotin12.94 μg(29 %)
Vitamin B₁₂0.77 μg(26 %)
Vitamin C42.77 mg(45 %)
Potassium1,529.1 mg(38 %)
Calcium181.13 mg(18 %)
Magnesium182.01 mg(61 %)
Iron2.39 mg(16 %)
Iodine4 μg(2 %)
Zinc2.48 mg(31 %)
Saturated fatty acids19.74 g
Cholesterol176.47 mg

Ingredients

for
4
For the sauce
1 ⅕ kilograms Tomatoes
40 grams cold butter
100 grams Whipped cream
For the risotto
2 shallots
3 Tbsps olive oil
300 grams Rice
2 tsps minced thyme
800 milliliters Broth
200 milliliters white wine
For the sea bass
800 grams fillets Sea bass
salt
freshly ground peppers
4 Tbsps olive oil
½ bunch Basil
30 grams butter
30 grams grated Parmesan
How healthy are the main ingredients?
TomatoWhipped creamolive oilolive oilParmesanBasil

Preparation steps

1.

For the sauce: Rinse tomatoes, dice, season with salt and puree.

2.

Line a sieve with a cloth, pour in tomatoes and collect juice.

3.

For the risotto: Peel and mince shallots. Heat olive oil in a pan and cook shallots. Add rice and thyme and pour a ladle of broth and wine. Simmer over low heat, stirring occasionally. Add remaining liquid, bit by bit, until completely absorbed and rice is creamy. 

4.

Boil collected tomato juice into a small saucepan and reduce by half. Stir in cold butter and fold in cream.

5.

For the sea bass: Cut sea bass into 4 equal pieces. Season with salt and pepper. Heat 4 tablespoons olive oil in a pan and cook sea bass, skin-side down, in hot oil. Reduce heat, flip fish and cook for 2-3 minutes more. Remove from pan and keep warm. 

6.

Rinse basil, pluck and mince leaves. Stir basil, butter and Parmesan into risotto. 

Plate risotto and serve with sea bass. 

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