← All recipes

🍽️ Creamy vegetable risotto with pan-fried fish

662 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 4 tbsp butter
• 2 tbsp olive oil
• 300 g risotto rice (e.g.: Carnaroli)
• 150 ml dry white wine
• 800 ml hot vegetable broth
• 1 small zucchini
• 2 tomatoes
• 6 tbsp grated parmesan
• 1 tbsp freshly chopped basil
• salt
• pepper (from the mill)
• 4 turbot fillets (approx. 150 g each)
• 1 sprig of thyme
• 1 garlic clove
• basil (for garnish)

Instructions

1. 1. Peel the onion and garlic. Chop both ingredients very finely.
2. 2. Heat a large pot. Add 1 tablespoon of butter and 1 tablespoon of oil.
3. 3. Add the onions and garlic to the pot. Sauté them until they become translucent.
4. 4. Add the rice. Stir it briefly until the grains look slightly translucent.
5. 5. Deglaze the rice with the wine. Let the liquid evaporate completely.
6. 6. Pour in enough hot broth to just cover the rice.
7. 7. Cook the rice, stirring occasionally, until the liquid is absorbed.
8. 8. Continue adding ladles of hot broth and stirring until the rice is cooked.
9. 9. Check the texture after 15 to 20 minutes. The rice should be soft but still have a slight bite.
10. 10. Wash the zucchini. Cut it into fine cubes.
11. 11. Wash the tomatoes. Remove the stem ends and dice them finely.
12. 12. Add the zucchini cubes to the rice about 5 minutes before the end of the cooking time.
13. 13. Shortly before serving, stir the tomato cubes into the risotto.
14. 14. Add 2 tablespoons of butter, 2 to 3 tablespoons of Parmesan, and the chopped basil.
15. 15. Season the risotto with salt and pepper.
16. 16. Rinse the fish under running water. Pat it dry with a kitchen towel.
17. 17. Poke a few times into the skin side of the fish with a fork.
18. 18. Season the fish with salt and pepper.
19. 19. Heat a large non-stick pan. Add the remaining oil and butter.
20. 20. Add the thyme and garlic to the pan.
21. 21. Place the fish in the pan with the skin side down.
22. 22. Fry the fish slowly over medium heat for 4 to 5 minutes until golden brown.
23. 23. Turn the fish once. Remove the pan from the heat.
24. 24. Let the fish finish cooking in the pan for another 1 to 2 minutes.
25. 25. Divide the finished risotto among four plates.
26. 26. Place one fish fillet on top of the risotto on each plate.
27. 27. Garnish the dish with fresh basil.
28. 28. Serve the remaining Parmesan on the side.

Nutrition per serving

• kcal: 662
• Protein: 38 g · Fett/Fat: 26 g · Carbs: 63 g