Risotto with Smoked Halibut
(Percentage of daily recommendation)
|Calorie||502 kcal||(24 %)|
|Protein||38 g||(39 %)|
|Fat||15 g||(13 %)|
|Carbohydrates||49 g||(33 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.5 g||(5 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||9.3 μg||(47 %)|
|Vitamin E||3 mg||(25 %)|
|Vitamin B₁||0.4 mg||(40 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||14.4 mg||(120 %)|
|Vitamin B₆||0.7 mg||(50 %)|
|Folate||31 μg||(10 %)|
|Pantothenic acid||1 mg||(17 %)|
|Biotin||8.1 μg||(18 %)|
|Vitamin B₁₂||1.6 μg||(53 %)|
|Vitamin C||6 mg||(6 %)|
|Potassium||514 mg||(13 %)|
|Calcium||81 mg||(8 %)|
|Magnesium||67 mg||(22 %)|
|Iron||3 mg||(20 %)|
|Iodine||93 μg||(47 %)|
|Zinc||1.9 mg||(24 %)|
|Saturated fatty acids||5.3 g|
|Uric acid||326 mg|
Remove skin and bones from smoked halibut and cut fish into pieces.
Bring fish stock to a boil with the fish skin and bones in a small pot.
Turn off heat and let stand for 5 minutes, then strain through a sieve and keep warm.
Peel onion and cut into small cubes.
Heat the oil in a pot over mediuma heat and cook onion until transparent.
Stir in rice and cook, stirring, for 1 minute.
Add white wine and cook, stirring, until completely evaporated.
Lade in about 150 ml (approximately 2/3 cup) of hot fish stock and cook until almost all liquid is absorbed, stirring frequently. Continue adding stock in this manner and cooking until rice is al dente, about 20 minutes.
Meanwhile, rinse lemon in hot water, wipe dry and finely grate zest. Rinse chives and dill and shake dry. Cut chives into small rings and finely chop dill.
Whip the cream with a hand mixer until medium-stiff peaks form.
Stir fish, chives, dill and lemon zest into the risotto. Season with salt and pepper.
Fold the whipped cream gently into risotto and serve immediately.