Risotto with Sea Bass
Nutritional values
(Percentage of daily recommendation)
| Calorie | 808 cal. | (38 %) | ||
| Protein | 49.09 g | (50 %) | ||
| Fat | 29.95 g | (26 %) | ||
| Carbohydrates | 79.22 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.59 g | (15 %) |
| Vitamin A | 266.13 mg | (33,266 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.32 mg | (19 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 12.16 mg | (101 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 48.72 μg | (16 %) | ||
| Pantothenic acid | 1.85 mg | (31 %) | ||
| Biotin | 1.67 μg | (4 %) | ||
| Vitamin B₁₂ | 2.92 μg | (97 %) | ||
| Vitamin C | 5.74 mg | (6 %) | ||
| Potassium | 692.71 mg | (17 %) | ||
| Calcium | 234.96 mg | (23 %) | ||
| Magnesium | 93.88 mg | (31 %) | ||
| Iron | 1.95 mg | (13 %) | ||
| Iodine | 4.81 μg | (2 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 15.12 g | |||
| Cholesterol | 180.13 mg |
Ingredients
- Ingredients
- 1 onion
- 4 Tbsps butter
- 350 grams Arborio rice
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 1 bay leaf
- 200 milliliters fish stock
- 1 pinch Saffron (ground)
- 100 milliliters Whipped cream
- 4 Sea bass (each 140 grams)
- salt
- peppers
- 1 Tbsp vegetable oil
- 250 grams Crabmeat
- 40 grams grated Parmesan
Preparation steps
Peel the onion, chop finely and sauté in 2 tablespoons butter. Add the rice and bay leaf and sauté briefly. Deglaze with wine and stir until liquid evaporates. Ladle in about 150 ml (approximately 3/4 cup) of hot vegetable broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Heat the fish stock with saffron. Add the cream bring to a boil and season with salt.
Rinse the fish and pat dry. Season with salt and pepper and sear on the skin side in a non-stick pan in hot oil until golden brown, 3-4 minutes. Then turn, remove from heat and let stand briefly until done.
Fold crab meat with the Parmesan into the risotto, simmer until heated through, remove the bay leaf and season with salt.
Add the remaining butter to the sauce and mix until creamy.
Arrange the risotto on plates and drizzle with the sauce. Place the fish on the risotto and serve.
