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🍽️ Fresh Risotto with Fish

611 kcal · 30 min · 4 servings

Ingredients

• 300 g risotto rice
• 100 ml white wine
• 1 shallot
• 700 ml fish broth (or vegetable broth)
• 250 g Snøfrisk (natural)
• 400 g mushrooms (your choice)
• 1 tbsp butter
• 1 tbsp parsley (chopped)
• 400 g cod (or cod fillet)
• 100 g sea salt

Instructions

1. 1. Cover the fish completely with sea salt.
2. 2. Place the fish in the refrigerator for 20 minutes.
3. 3. Rinse the salt off the fish.
4. 4. Bake the fish in the oven for 20 to 30 minutes until fully cooked.
5. 5. Clean the mushrooms.
6. 6. Heat a little cooking oil in a pan over high heat.
7. 7. Fry the mushrooms in the pan until no more water escapes.
8. 8. Reduce the heat to a lower setting.
9. 9. Add a little butter.
10. 10. Brown the mushrooms lightly.
11. 11. Cut the shallot into small pieces.
12. 12. Sweat the shallots in a casserole dish until translucent.
13. 13. Add the rice.
14. 14. Increase the heat.
15. 15. Let the rice become slightly translucent as well.
16. 16. Pour in the wine.
17. 17. Reduce the heat.
18. 18. Stir frequently until the rice has absorbed the wine.
19. 19. Gradually add only as much broth as the rice can absorb.
20. 20. Taste the rice repeatedly.
21. 21. Remove the rice from the heat when it is creamy but still firm to the bite.
22. 22. Fold in Snøfrisk.
23. 23. Break the fish into bite-sized pieces.
24. 24. Serve the finished risotto with the fish, the fried mushrooms, and some parsley.

Nutrition per serving

• kcal: 611
• Protein: 28 g · Fett/Fat: 16 g · Carbs: 83 g