Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Risotto with cod and basil oil
 
 
4 ServingsPTM30 min

Risotto with cod and basil oil


Risotto with grilled vegetables, cod, basil and Parmesan cheese.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Cut the onion into half rings and grate the cheese. Heat the butter over low heat, add the onion and fruit for 3 minutes until it is translucent.
  2. Add the risotto rice and cook for 3 minutes until the grains are translucent.
  3. Add a dash of the hot fish stock and stir until it is absorbed.
  4. Repeat until the rice is al dente. This takes about 20 min. It may be that you have left broth.
  5. Add the grilled vegetables to the rice for the last 5 minutes.
  6. In the meantime, cut the basil leaves coarsely, put the oil in a tall cup and puree with the hand blender.
  7. Heat the butter in a frying pan, sprinkle the cod with salt and salt if necessary and cook over medium heat in 5 min. Turn halfway.
  8. Remove the pan with risotto rice from the heat and add the cheese and the butter. Leave with the lid on the pan for 3 minutes.
  9. Take the lid off the pan and stir in the risotto, season with pepper, salt if necessary and serve immediately.
  10. Divide the fish into pieces over the risotto and sprinkle with the basil oil.


Nutrition

150Calories
Sodium3% DV80mg
Fat18% DV12g
Protein6% DV3g
Carbs2% DV6g
Fiber12% DV3g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading