Risotto Topped with Sautéed Sea Bass
Nutritional values
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 400 grams red Swiss chard
- salt
- 200 milliliters Vegetable broth
- 2 shallots
- 3 Tbsps butter
- 3 Tbsps olive oil
- 300 grams Arborio rice
- 200 milliliters dry white wine
- freshly ground peppers
- lemon juice
- 600 grams Sea bass fillet
- 3 Tbsps olive oil
- 1 lemon
Preparation steps
Bring 600 ml (approximately 2 1/4 cups) of salted water to a boil. Rinse the chard, add to the pot and blanch until crisp-tender, 2-3 minutes. Drain, reserving the cooking liquid. Rinse the chard under cold running water, drain.
Pour the broth and cooking liquid to equal a total of 800 ml (approximately 3 1/2 cups) into a saucepan and bring to a boil.
Peel the shallots and chop finely. Heat 1 tablespoon butter and 1 tablespoon oil in a saucepan and saute the shallot until translucent. Add the rice and cook, stirring until glassy and well coated. Add the white wine and cook, stirring occasionally until the rice has absorbed the wine. Season with salt and pepper. Add enough of the broth mixture to cover the rice by an inch.
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. Season with salt, pepper and lemon juice.
In a skillet, heat the remaining oil and butter. Rinse the fish, pat dry, season with salt and pepper, add to the pan and saute 2-3 minutes per side. Slice the lemon and saute the slices until starting to brown. Stir in the chard and cook until heated through.
Spread the risotto on plates, top with the chard and fish and serve each garnished with a lemon slice.
