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Spicy Carrot and Fish Risotto

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes
Energy: 303 kcal / serving

Instructions

  • 1.   Peel the carrots, grate them using the large holes of a food processor. Place them in the bottom basket of a steamer with the raisins, a few sprigs of coriander, salt, and pepper.
  • 2.   Place the fish in the top basket with two sprigs of coriander. Cook for about 15 minutes, or until the fish is well cooked.
  • 3.   Heat the oil in a large saucepan with a thick bottom. Add the rice and spices, and stir for two minutes over medium-high heat using a wooden spoon.
  • 4.   Reduce the heat, add a ladle of broth. Gradually add more broth until the rice is cooked (it should be creamy but still slightly firm).
  • 5.   Meanwhile, dry roast the sesame seeds in a non-stick skillet. When the rice is cooked, remove from heat and add the cream cheese and the carrot-raisin mixture (remove the coriander).
  • 6.   Serve with the fish, sprinkling with sesame seeds.

Ingredients for servings

  • 150 g of Arborio rice
  • 5 carrots
  • 1 teaspoon of powdered cardamom
  • 1 teaspoon of ground coriander
  • 1 handful of raisin
  • 1 handful of sesame seed
  • 1 olive oil
  • 75 cl of vegetable broth
  • 2 fish
  • 1 fresh cheese (optional)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    303 kcal
    15 %
  • Fat
    8,55 g
    12 %
  • of which saturated
    2,34 g
    12 %
  • Carbohydrates
    46,43 g
    18 %
  • of which sugar
    ?
    ?
  • Protein
    7,61 g
    15 %
  • Fibers
    4,96 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.