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🍽️ Creamy Risotto with Smoked Fish and Arugula

529 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 tbsp olive oil
• 350 g risotto rice
• 150 ml dry white wine
• 800 ml vegetable broth
• 2 spring onions
• 1 bunch arugula
• 250 g smoked fish (e.g. trout)
• 30 g freshly grated Parmesan
• 20 g butter
• salt
• pepper (from the mill)
• 1 dash lemon juice

Instructions

1. 1. Heat a pot with some oil.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Sauté the garlic in the hot oil until translucent.
4. 4. Add the rice to the pot and sauté it briefly.
5. 5. Deglaze the rice with the wine.
6. 6. Let the rice absorb the wine completely.
7. 7. Add some broth and stir.
8. 8. Let the broth absorb completely as well.
9. 9. Repeat adding broth and stirring.
10. 10. Continue until the broth is used up.
11. 11. The rice should now be al dente and cooked.
12. 12. Rinse the spring onions under running water.
13. 13. Remove the dry ends of the spring onions.
14. 14. Slice the spring onions into thin rings.
15. 15. Sort the arugula and remove damaged leaves.
16. 16. Wash the arugula thoroughly.
17. 17. Dry the arugula in a salad spinner.
18. 18. Chop half of the arugula roughly.
19. 19. Cut the smoked fish into bite-sized pieces.
20. 20. Gently fold the spring onions into the finished risotto.
21. 21. Gently fold the chopped arugula into the risotto.
22. 22. Gently fold the smoked fish pieces into the risotto.
23. 23. Gently fold the Parmesan into the risotto.
24. 24. Gently fold the butter into the risotto.
25. 25. Season the risotto with salt to taste.
26. 26. Season the risotto with pepper to taste.
27. 27. Add lemon juice to the risotto.
28. 28. Preheat the serving plates.
29. 29. Fill the risotto into the preheated plates.
30. 30. Garnish the dish with the remaining arugula.
31. 31. Serve the risotto immediately.

Nutrition per serving

• kcal: 529
• Protein: 23 g · Fett/Fat: 14 g · Carbs: 70 g