Pan-fried Seabream with Parmesan Risotto
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cals 712 · Prot 53 · Carbs 92 · Fat 21
Global Eats
45 min
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cals 712 · Prot 53 · Carbs 92 · Fat 21
Global Eats
Ingredients
Seabream
Seabream
6*
330 Grams
Salt
1 Tsp
Vegetable oil
1 Tbsp
Butter
4*
30 Grams
Risotto
Water
700 ML
Vegetable stock cube
15*
1 Piece
Brown onion
1 Piece
Garlic cloves
1 Piece
Lemon
1 Piece
Parmesan
4*
30 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Arborio rice
160 Grams
Black pepper
0.5 Tsp
To serve
Rocket
20 Grams
Allergens
*6 Fish, *4 Milk, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2970 / 712 |
| Fats (g) | 20.9 |
| of which saturated (g) | 11.9 |
| Carbohydrates (g) | 92 |
| of which sugars (g) | 8.1 |
| Fibers (g) | 5.8 |
| Proteins (g) | 53.1 |
| Salt (g) | 1.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil the measured water.
- Add the vegetable stock cube and boiled water to a jug and set aside for step 3.
- Peel and finely dice the onion.
- Peel and mince the garlic.
- Wash the lemon and grate the zest with a fine blade - take care to avoid the bitter pith.
- Grate the Parmesan.
2 Start risotto
- Heat a non-stick pan over a medium heat with a drizzle of olive oil.
- Fry the onion with a pinch of salt for 5-6 min until softened.
- Once softened, add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil.
3 Stir
- Add 1/3 of the stock and stir continuously until it has absorbed.
- Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'.
- Add more water as required (see pro tip!)
Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.
4 Fry seabream
- After 10 min, pat the seabream fillets dry with kitchen paper and season the skin with salt.
- Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat.
- Fry the seabream, skin-side down for 4 min or until crispy.
5 Add butter
- Once crispy, flip the seabream and add the butter to the pan with a pinch of salt.
- Cook for 2 min further until the seabream is cooked through and the butter is beginning to brown.
- Remove the pan from the heat.
6 Finish risotto
- Once the risotto is cooked, add the grated Parmesan and 1 tsp of the lemon zest.
- Add a squeeze of lemon juice and adjust salt and pepper, to taste.
- Serve the Seabream on top of the Parmesan Risotto.
- Pour over any remaining butter and garnish with the rocket.
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