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🍽️ Creamy Risotto with Pan-Seared Fish

827 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 2 tbsp butter
• 4 tbsp olive oil
• 300 g risotto rice
• 100 ml dry white wine
• 1 untreated orange (juice and zest)
• 1 sachet saffron (0.1 g)
• 700 ml vegetable broth
• 50 g pistachios
• 8 red mullet fillets (approx. 80 g each, with skin)
• salt
• 2 tbsp flour
• 4 sprigs lavender
• 2 tbsp grated parmesan
• 2 tbsp ground pistachios

Instructions

1. 1. Heat a pot over medium heat.
2. 2. Peel one onion and one clove of garlic.
3. 3. Dice the onion and garlic into very small cubes.
4. 4. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in the pot.
5. 5. Add the onion and garlic mixture to the hot fat.
6. 6. Sauté the vegetables until they are soft and translucent.
7. 7. Add the risotto rice to the pot.
8. 8. Fry the rice briefly until it starts to crackle slightly.
9. 9. Deglaze the rice with a splash of white wine.
10. 10. Add the juice of one orange.
11. 11. Let the liquid cook down completely.
12. 12. Dissolve saffron threads in about 50 milliliters of hot vegetable broth.
13. 13. Pour some regular broth and the saffron broth into the rice.
14. 14. Let the liquid simmer down while stirring occasionally.
15. 15. Add more broth as needed.
16. 16. Simmer the risotto in this manner for 15 to 20 minutes.
17. 17. Roughly chop pistachios in the meantime.
18. 18. Roast the pistachios in a dry pan until fragrant.
19. 19. Remove the roasted pistachios from the pan and set aside.
20. 20. Rinse the fish fillets briefly under cold water.
21. 21. Pat the fillets dry with a kitchen towel.
22. 22. Drizzle the fish with a little orange juice.
23. 23. Season the fish with salt.
24. 24. Lightly dust the fillets with flour.
25. 25. Heat the remaining oil in a frying pan.
26. 26. Place the fish fillets in the pan skin-side down.
27. 27. Add a few sprigs of lavender to the pan.
28. 28. Fry the fish for 2 to 3 minutes on the skin side.
29. 29. Carefully turn the fillets over.
30. 30. Fry the fish on the other side for 2 to 3 minutes over low heat.
31. 31. Remove the cooked fish from the pan.
32. 32. Stir the remaining butter into the finished risotto.
33. 33. Fold in grated Parmesan cheese into the risotto.
34. 34. Grind the roasted pistachios finely.
35. 35. Stir the ground pistachios into the risotto.
36. 36. Season the risotto with salt and orange juice.
37. 37. Add a little orange zest for seasoning.
38. 38. Serve the risotto on deep plates.
39. 39. Sprinkle the remaining pistachios over the risotto.
40. 40. Place the fish fillets on top of the risotto.
41. 41. Garnish the dish with orange zest, lavender, and saffron as desired.
42. 42. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 827
• Protein: 46 g · Fett/Fat: 37 g · Carbs: 72 g