Large skillet or sauté pan
Wooden spoon or spatula
Pesto Risotto with Mixed Fish
Large skillet or sauté pan
Wooden spoon or spatula
Ingredients
- 1 small courgette quartered and sliced
- 250 g spinach washed and drained
- 400 g mixed fish fillets cod, sole, and trout, diced
- 1 onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons corn oil
- 350 g Arborio or Italian round-grain rice
- 850 ml fish or vegetable broth
- 100 ml white wine
- 2 tablespoons pesto
- 50 ml coffee cream or heavy cream
- 150 g grated old cheese such as Parmesan
- Fresh basil leaves for garnish
Instructions
- In a large skillet, heat the corn oil over medium heat.
- Add the chopped onion and minced garlic, and cook gently until softened.
- Stir in the Arborio rice and cook, stirring constantly, until the rice becomes translucent and glossy.
- Gradually add the fish or vegetable broth and white wine to the skillet, stirring continuously.
- Allow the rice to absorb the liquid gradually.
- This process should take about 25 minutes.
- After 15 minutes of cooking, add the sliced courgette to the skillet.
- Stir occasionally.
- About 5 minutes before the end of cooking time, add the spinach leaves, diced fish fillets, and pesto to the skillet.
- Stir gently to incorporate, ensuring the risotto remains moist.
- Just before serving, stir in the coffee cream or heavy cream.
- Sprinkle the grated old cheese over the risotto and garnish with fresh basil leaves.
- Serve immediately.
Notes & Wine Advice
Wine Advice:
Pair this dish with a light-bodied white wine such as Pinot Grigio or Sauvignon Blanc to complement the delicate flavors of the fish and the herbal notes of the pesto.Nutrition values
Calories: 550 kcal | Carbohydrates: 50 g | Protein: 35 g | Fat: 25 g | Sugar: 5 g