White fish and lemon risotto
TM6 TM5 TM31

White fish and lemon risotto

3.5 (30 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

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