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🍽️ Creamy Risotto with Spinach and Pan-Fried Fish

523 kcal · 30 min · 4 servings

Creamy Risotto with Spinach and Pan-Fried Fish Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spinach thoroughly.
  2. 2. Spin the spinach dry.
  3. 3. Cut the spinach into very fine strips.
  4. 4. Bring the vegetable broth to a boil in a pot.
  5. 5. Keep the broth warm.
  6. 6. Wash the spring onions.
  7. 7. Remove the tough ends of the spring onions.
  8. 8. Cut the spring onions into pieces about 1 centimeter wide.
  9. 9. Peel the garlic.
  10. 10. Slice the garlic thinly.
  11. 11. Heat 1 tablespoon of oil in a pot.
  12. 12. Add the spring onion pieces to the hot oil.
  13. 13. Add the garlic slices.
  14. 14. Sauté the vegetables for 1 minute.
  15. 15. Add the rice to the pot.
  16. 16. Toast the rice for 1 minute over medium heat.
  17. 17. Deglaze the rice with white wine.
  18. 18. Let the wine reduce over medium heat while stirring.
  19. 19. Pour about 150 milliliters of the warm broth over the rice.
  20. 20. Cook the rice over medium heat.
  21. 21. Stir the rice frequently.
  22. 22. Cook the rice for a total of 20 minutes until it is slightly al dente.
  23. 23. Add the remaining broth gradually as it is absorbed.
  24. 24. Fold in the prepared spinach after 10 minutes.
  25. 25. Let the spinach cook along with the rice.
  26. 26. Heat the remaining oil in a frying pan when there are 5 minutes left in the cooking time.
  27. 27. Season the red mullet fillets with salt and pepper.
  28. 28. Fry the fillets for 2 to 3 minutes on each side.
  29. 29. Rinse the lemon under hot water.
  30. 30. Dry the lemon.
  31. 31. Grate 1 teaspoon of lemon zest.
  32. 32. Fold the ricotta into the finished risotto.
  33. 33. Add the grated lemon zest to the risotto.
  34. 34. Season the risotto to taste with salt and pepper.
  35. 35. Serve the risotto on a plate.
  36. 36. Place the fried fish on top of the risotto.
  37. 37. Serve the dish immediately.

Nutrition per serving