Risotto with Smoked Halibut
Risotto with Smoked Halibut - A Nordic spin on an Italian classic: Risotto with smoked halibut
Healthy, because
Even smarter
Nutritional values
Not only does this risotto have a lot of Nordic flavors, it is also full of nutritious ingredients. Protein is good for the muscles, vitamin D supports healthy bones, and iodine helps the thyroid. The halibut's unsaturated fatty acids also lower the cholesterol level and protect the heart and vessels.
Feel free to use another smoked fish, like trout, instead of halibut.
(Percentage of daily recommendation)
| Calorie | 502 cal. | (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 K | 44.7 μg | (75 %) | ||
| 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 | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 11 ozs smoked Halibut
- 2 cups fish stock
- 1 onion
- 1 Tbsp Canola oil
- 4 ozs Arborio rice
- ½ cup white wine
- 1 lemon
- ½ bunch Chives
- 3 sprigs Dill
- 3 Tbsps Whipped cream
- salt
- peppers
Kitchen utensils
Preparation steps
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 medium 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 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.
