Créé avec l’IA
Spicy Italian Fish Risotto
60 min 400 kcal par portion Avancé
Ingrédients
4 Portions
- Arborio rice300 g
- White fish fillets400 g
- Olive oil2 tablespoons
- Onion1 medium
- Garlic2 cloves
- Paprika1 teaspoon
- Red chili flakes1 teaspoon
- Fish stock1 liter
- Saltto taste
- Fresh thymefor garnish
Instructions
- 1
Heat the olive oil in a large pan over medium heat.
- 2
Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Stir in the minced garlic, paprika, and red chili flakes, cooking for another minute until fragrant.
- 4
Add the Arborio rice to the pan, stirring to coat the grains in the oil and spices.
- 5
Gradually add the fish stock, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
- 6
Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
- 7
Meanwhile, season the white fish fillets with salt and cook them in a separate pan over medium heat until they are opaque and cooked through, about 3-4 minutes per side.
- 8
Flake the cooked fish into large pieces and gently fold them into the risotto.
- 9
