Tilapia with spinach risotto and goat cheese

Name: tilapia with spinach risotto and goat cheese
Total time: 35 min
Yield: 4
Ingredients: 4 tilapia fillet; 1 lemon; 4 tablespoon olive oil; 25 gram butter; 4 spring / forest onion; 250 gram risotto rice; 1 liter vegetable stock; 1 liter herbal broth; 1 zucchini; 300 gram Spinach; 150 gram soft goat cheese

Ingredients

Directions

Sprinkle the fish with lemon juice and sprinkle with salt and pepper.
Heat 2 tablespoons of olive oil together with the butter and fruit the light part of the spring onion. Keep the green separately.
Add the rice and cook for 1-2 minutes until the grains shine. Pour broth until the rice is just below. Cook gently and keep stirring until the rice has absorbed the moisture. Repeat until the stock is empty.
Add the zucchini for the last dash of broth and cook for 2-3 minutes.
In the meantime, heat the rest of the oil and fry the tilapia fillets for about 2 minutes per side.
Spoon the spinach, green spring onion and goat cheese through the risotto and warm for 1-2 minutes.
Serve the risotto with the fish.