Chicory and grain risotto with red snapper

Chicory and grain risotto with red snapper

Total: 1 hr 15 min. | Active: 1 hr 15 min.
Nutritional value / person: 641 kcal
, Fat: 27 g
, Carbohydrate: 51 g
, Protein: 41 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

1 tbsp butter
1 red onion, finely chopped
1 garlic clove, finely chopped
300 g barley risotto
1 dl white wine
1 organic orange
2 sprig rosemary, finely chopped
9 dl water
500 g red chicory, cut into thin slices
2 tsp salt
120 g Manchego, finely grated
1 tbsp butter
salt and pepper to taste

Fish

2 tbsp clarified butter
2 sprig rosemary
2 fish fillets (e.g. red snapper), each approx. 300 g
½ tsp salt
a little pepper
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How it's done

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Risotto

Heat the butter in a pan. Sauté the onion and garlic for approx. 3 mins. Add the grain and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Stir in the orange zest and rosemary. Gradually add the chicory, water and salt, stirring frequently, ensuring that the grain is covered with a small amount of liquid at all times. Simmer for approx. 1 hr. until al dente. Stir in the cheese and butter, season.

Fish

Heat the clarified butter in a frying pan. Add the rosemary. Season the fish, fry for approx. 2 mins. on each side. Pour in the reserved orange juice, reduce for approx. 2 mins., serve the fish and sauce with the grain risotto.

Good to know
Tip: Instead of grain risotto, use regular risotto rice and adjust the cooking time accordingly.

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