White fish and lemon risotto
TM6 TM5 TM31

White fish and lemon risotto

3.6 (61 ratings)

Ingredients

  • 6 spring onions/shallots, trimmed and cut into pieces
  • 2 - 3 sprigs fresh flat-leaf parsley, leaves only, plus extra finely sliced, to garnish
  • 300 g white fish fillet, cut into pieces (2-3 cm)
  • 2 tbsp olive oil
  • 180 g Arborio rice
  • 160 g verjuice
  • 2 - 3 tsp Vegetable stock paste (see Tips)
  • 400 g water
  • ½ lemon, zest only, no white pith and grated
  • 1 - 2 pinches sea salt, to taste
  • 1 - 2 pinches ground black pepper, to taste
  • 2 - 3 tsp butter, to serve (optional)

Nutrition
per 1 portion
Calories
2745.7 kJ / 656.3 kcal
Protein
37.4 g
Carbohydrates
81.6 g
Fat
20.5 g
Saturated Fat
5.3 g
Fibre
4.4 g
Sodium
155.3 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes