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🍽️ Creamy Risotto with Crispy Carp and Radicchio

701 kcal · 30 min · 4 servings

Ingredients

• Parsley
• 4 tbsp olive oil
• 300 g risotto rice
• 200 ml dry white wine
• 0.5 untreated lemon (zest and juice)
• 800 ml vegetable broth
• 600 g carp fillet (boneless, skin-on, ready for cooking)
• salt
• mixed pepper (cracked)
• flour (for dredging)
• 120 g radicchio
• 60 g freshly grated Parmesan
• 2 tbsp butter
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the shallot and chop it very finely.
2. 2. Heat 2 tablespoons of oil in a pot.
3. 3. Sauté the shallots in it for 1 to 2 minutes.
4. 4. Add the rice and toast it briefly.
5. 5. Deglaze the mixture with the white wine.
6. 6. Add the lemon zest.
7. 7. Pour the broth over the rice.
8. 8. Let the rice absorb the liquid.
9. 9. Gradually add more broth.
10. 10. Stir constantly.
11. 11. Repeat this for 15 to 20 minutes.
12. 12. The rice should still have a slight bite.
13. 13. The risotto is ready when it is creamy.
14. 14. Rinse the fish under running water.
15. 15. Pat the fish dry with a cloth.
16. 16. Cut the fish into 8 pieces.
17. 17. Season the pieces with salt and pepper.
18. 18. Coat the fish pieces in flour.
19. 19. Heat a pan with the remaining oil.
20. 20. Fry the fish on both sides until golden brown.
21. 21. This takes 4 to 5 minutes per side.
22. 22. Wash the radicchio under cold water.
23. 23. Remove the hard cores.
24. 24. Spin the vegetable dry.
25. 25. Chop the radicchio finely.
26. 26. Stir the Parmesan into the finished risotto.
27. 27. Add the butter.
28. 28. Mix everything well together.
29. 29. Add lemon juice to the risotto.
30. 30. Season with salt and pepper to taste.
31. 31. Fill the risotto onto deep plates.
32. 32. Place the fried fish pieces on top.
33. 33. Garnish with fresh parsley.
34. 34. Drizzle some oil over the dish.
35. 35. Serve the risotto immediately while warm.

Nutrition per serving

• kcal: 701
• Protein: 39 g · Fett/Fat: 29 g · Carbs: 62 g