Turbot with port wine risotto and mushrooms

Turbot with port wine risotto and mushrooms

Total: 45 min. | Active: 45 min.
Nutritional value / person: 599 kcal
, Fat: 16 g
, Carbohydrate: 65 g
, Protein: 41 g


4 person


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


1 tbsp olive oil
1 onion, finely chopped
300 g risotto rice
3 sprigs thyme
1 bay leaf
3 dl red port
8 dl vegetable bouillon, hot
50 g grated Parmesan
salt and pepper to taste


olive oil for frying
300 g mixed mushrooms, cut into approx. 2 cm pieces
1 garlic clove, squeezed
1 tbsp thyme leaf
¼ tsp salt
a little pepper


4 turbot fillets (each approx. 150 g)
½ tsp salt
a little pepper
30 g almonds, roasted, roughly chopped
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How it's done

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Heat the oil in a pan. Sauté the onion, add the rice, thyme and bay leaf, sauté until the rice is translucent, stirring constantly. Pour in half of the wine, reduce completely. Pour in the remainder of the wine, reduce briefly. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Remove the thyme and bay leaf. Mix in the cheese, season.


Heat the oil in a non-stick frying pan. Add the mushrooms and garlic, fry for approx. 5 mins. Mix the thyme into the mushrooms, season. Remove, cover and keep warm.


Heat a dash of oil in the same pan. Season the fish fillets, fry for approx. 2 mins. on each side. Plate up the fish with the risotto and the mushrooms, sprinkle the almonds on top.


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