Broccoli risotto with fish fillet

Name: Broccoli risotto with fish fillet
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 250 g Risotto rice (preferably whole grain from the health food store); 1-2 TEASPOONS Vegetable broth; 500 g Fish fillet (e.g. redfish); 2-3 TABLESPOONS Lemon juice; 500 g Broccoli; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 5 TABLESPOONS Whipped cream; 1-2 TABLESPOONS Pine nuts; 3-4 Tbsp dark wheat flour (type 1050)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Oil
250 g Risotto rice (preferably whole grain from the health food store)
1-2 TEASPOONS Vegetable broth
500 g Fish fillet (e.g. redfish)
2-3 TABLESPOONS Lemon juice
500 g Broccoli
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
5 TABLESPOONS Whipped cream
1-2 TABLESPOONS Pine nuts
3-4 Tbsp dark wheat flour (type 1050)

Directions

1
Peel and finely dice the onion and garlic. Fry in 1 tbsp. hot oil in a pot until translucent. Fry the rice briefly. Dissolve stock in 1 l water. Pour about 1/4 l to the rice and bring to the boil. Simmer open for 60-70 minutes (see package instructions), gradually adding the rest of the stock
2
Wash the fish, pat dry and cut into 2-3 cm wide slices. Sprinkle with lemon juice, let it steep a little
3
Clean and wash the broccoli and cut it into small florets. Peel and chop the stems. Cover broccoli and cook in approx. 1/8 l boiling salted water for 5-6 minutes. Lift out half of the florets and put aside. Puree the remaining broccoli together with the cooking water and cream
4
Roast pine nuts without fat, remove. Season fish with salt and pepper. Turn in flour, tap off. Fry in 1 tablespoon of hot oil on each side for 2-3 minutes
5
Grate parmesan. Stir the broccoli puree into the risotto about 2 minutes before the end of the cooking time. Fold in the broccoli florets and heat up. Season to taste. Serve with fish. Sprinkle with seeds