Risotto with Sea Bass

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Risotto with Sea Bass
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
808
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie808 cal.(38 %)
Protein49.09 g(50 %)
Fat29.95 g(26 %)
Carbohydrates79.22 g(53 %)
Sugar added0 g(0 %)
Roughage4.59 g(15 %)
Vitamin A266.13 mg(33,266 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.32 mg(19 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.34 mg(31 %)
Niacin12.16 mg(101 %)
Vitamin B₆0.66 mg(47 %)
Folate48.72 μg(16 %)
Pantothenic acid1.85 mg(31 %)
Biotin1.67 μg(4 %)
Vitamin B₁₂2.92 μg(97 %)
Vitamin C5.74 mg(6 %)
Potassium692.71 mg(17 %)
Calcium234.96 mg(23 %)
Magnesium93.88 mg(31 %)
Iron1.95 mg(13 %)
Iodine4.81 μg(2 %)
Zinc3.4 mg(43 %)
Saturated fatty acids15.12 g
Cholesterol180.13 mg

Ingredients

for
4
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
How healthy are the main ingredients?
CrabmeatWhipped creamParmesanonionsalt

Preparation steps

1.

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.

2.

Heat the fish stock with saffron. Add the cream bring to a boil and season with salt.

3.

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.

4.

Fold crab meat with the Parmesan into the risotto, simmer until heated through, remove the bay leaf and season with salt.

5.

Add the remaining butter to the sauce and mix until creamy.

6.

Arrange the risotto on plates and drizzle with the sauce. Place the fish on the risotto and serve.