Blueberry risotto
easy
50 mins
50 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 4 TABLESPOONS Oil
- 250 g Risotto Rice
- 200 ml dry white wine
- 700 ml Vegetable broth
- 100 g Baby leaf spinach
- 250 g Blueberries
- 3 TABLESPOONS Sweet peppers
- 1 TABLESPOON coarse black pepper + something to season
- 1 TEASPOON Cayenne pepper
- 1 TEASPOON Garlic powder
- 1 TEASPOON Onion powder
- 1 TEASPOON dried oregano
- 1 TEASPOON dried thyme
- 700 g Pollock fillet (MSC)
- 7-10 Tbsp Salt
- 50 g Parmesan cheese
- 30 g Butter
- 7-10 Tbsp Sugar
Directions
- 1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan. Fry the diced onion and garlic until transparent. Add rice and fry briefly. Add wine and 200 ml broth and simmer. When the liquid is absorbed, add the remaining stock little by little, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes
- 2
Wash the spinach and drain. Wash and sort the berries. Mix paprika, coarse pepper, cayenne pepper, garlic and onion powder, oregano and thyme well
- 3
Fish wash and dry dab, lengthwise halve and cut into pieces, season with salt. Turn fish pieces in the spice mixture. Heat 2 tablespoons of oil in a large heavy frying pan. Fry the fish pieces on each side for 1-2 minutes over a high heat until brown. Switch off the cooker (for electric plates) or switch to low heat. Fry the fish pieces for 6-8 minutes, turning occasionally.
- 4
Grate cheese. Fold the spinach and butter into the risotto, let the spinach collapse. Finally fold in blueberries and parmesan. Season the risotto with salt, pepper and 1 pinch of sugar. Arrange fish and risotto on plates
Nutrition Facts
700 kcal
55 g
29 g
43 g
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