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🍽️ Monkfish with Beetroot Risotto

534 kcal · 30 min · 4 servings

Monkfish with Beetroot Risotto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring the vegetable broth to a boil in a pot and keep it warm.
  2. 2. Halve the shallots, peel them, and dice them finely.
  3. 3. Drain the beetroot, reserve the juice, and cut the slices into small cubes.
  4. 4. Melt 1 tablespoon of butter in another pot over medium heat.
  5. 5. Sauté the shallots for about 2 minutes until they are translucent.
  6. 6. Add the rice and toast it for 1 to 2 minutes.
  7. 7. Add the beetroot cubes and mix everything well.
  8. 8. Deglaze the risotto with 100 ml of beetroot juice and let it reduce almost completely.
  9. 9. Gradually add 1 to 2 ladles of broth, season with salt, and stir constantly.
  10. 10. Cook the risotto for about 20 minutes until al dente.
  11. 11. Add more broth as needed to keep the rice slightly covered with liquid.
  12. 12. Finely grate the Parmesan.
  13. 13. Rinse the monkfish fillet and pat it dry with a kitchen towel.
  14. 14. Season the fish with salt and pepper.
  15. 15. Wash the herbs, shake them dry, and chop them finely.
  16. 16. Heat 2 tablespoons of butter in a pan over medium heat.
  17. 17. Sear the monkfish fillet for about 3 minutes on each side.
  18. 18. Continuously baste the fish with the foaming butter.
  19. 19. Remove the pan from the heat and let the fish rest for about 2 minutes.
  20. 20. Place the herbs on a plate and roll the monkfish in them.
  21. 21. Cut the monkfish into medallions.
  22. 22. Stir the remaining butter and half of the grated cheese into the finished risotto.
  23. 23. Season the risotto to taste with salt and pepper.
  24. 24. Plate the risotto.
  25. 25. Sprinkle the risotto with the remaining Parmesan.
  26. 26. Place the monkfish medallions on top.
  27. 27. Drizzle with sauce if desired.
  28. 28. Serve the dish and enjoy.

Nutrition per serving