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Tomato risotto with halibut fillet
This tomato risotto with halibut fillet recipe is as delicious as it sounds. Try it today.
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Course:
Risotto
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
418
kcal
Author:
Guido Pedrelli
Ingredients
▢
500
g
fillet of halibut
▢
340
g
Arborio rice
▢
vegetable stock or broth fish
▢
onion
▢
parsley
▢
extra virgin olive oil
▢
white wine
▢
tomato sauce
▢
little tomato paste
▢
pepper-salt
Instructions
▢
Heat the
pan
with olive oil and brown the fillet on one side, then cook with a little tomato sauce.
▢
Cut little thin onion, cook in olive oil.
▢
Add the rice and toast over low heat, pour white wine.
▢
Add the fillet of halibut by taking small pieces for garnish.
▢
Add the tomato sauce and tomato paste.
▢
Continue cooking with vegetable broth (if you have the fish stock would be great!) stir constantly.
▢
Remove the risotto from heat, stir in olive oil, parsley, salt and lots of pepper.
▢
Arrange the risotto on the plates and recline over a small piece of fish fillet.
Calories:
418
kcal
|
Carbohydrates:
67
g
|
Protein:
28
g
|
Fat:
2
g
|
Cholesterol:
61
mg
|
Sodium:
85
mg
|
Potassium:
608
mg
|
Fiber:
2
g
|
Vitamin A:
85
IU
|
Calcium:
11
mg
|
Iron:
3.8
mg
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