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Asparagus risotto with butter-roasted fish
Creamy risotto with green asparagus, topped with delicate cod.
Nutrition per 100 g
- Energy
- 135 kcal
- Protein
- 9 g
- Carbohydrates
- 14 g
- Fat
- 4.5 g
- Fibre
- 1 g
Values are approximate and depend on the exact ingredients.
Ingredients
- 150 g risotto rice (arborio)
- 250 g green asparagus
- 2 cod fillets (about 300 g) — or sole
- 1 small onion or shallot
- 700 ml vegetable stock
- 15 g butter
- 20 g parmesan
- 1 tsp olive oil, lemon, salt, pepper, dill
Method
- Snap off the tough ends of the asparagus, set the tips aside and cut the stalks into pieces.
- Soften the onion in olive oil, add the rice and toast briefly. Add hot stock gradually, stirring for about 18 minutes; add the stalks halfway and the tips at the end.
- Season the fish and fry it in butter until golden on both sides, or finish for 8–10 minutes in the oven at 200 °C.
- Finish the risotto with parmesan and lemon zest, serve with the fish on top and sprinkle with dill.