Fish and zucchini skewers on mushroom risotto

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Heat 1 tablespoon of oil in a pot. Fry the onion and rice until transparent. Season with salt and pepper. Deglaze with 300 ml vegetable stock. Cook for about 20 minutes at low heat.

2. 2

   Add 600-700 ml vegetable stock bit by bit while stirring. In the meantime clean and slice the mushrooms. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms over a high heat for 4-5 minutes, remove. Wash the zucchini, dab dry, cut in half lengthwise and cut into pieces of about 2 cm. Wash the fish, dab dry and cut into approx. 2 cm cubes. Turn the fish in flour and put it alternately with the courgette pieces on 4 wooden skewers. Heat 1 tablespoon of oil in a large pan. Season the skewers with salt and pepper and fry them all around in the pan at medium heat for about 4 minutes. Grate cheese. Stir the crème légère into the risotto and finally fold in the cheese. Wash the oregano, put 4 leaves aside for garnishing.

3. 3

   Turn the fish in flour and put it alternately with the courgette pieces on 4 wooden skewers. Heat 1 tablespoon of oil in a large pan. Season the skewers with salt and pepper and fry them all around in the pan at medium heat for about 4 minutes. Grate cheese. Stir the crème légère into the risotto and finally fold in the cheese. Wash the oregano, put 4 leaves aside for garnishing. Finely chop the remaining leaves and fold into the risotto. Arrange the fish skewers with the risotto and garnish with oregano and ground pepper

Nutrition Facts

KCAL
450 kcal

CARBS
55 g

FATS
13 g

PROTEINS
24 g