Monkfish Risotto With Saffron And Vegetables Recipe
Servings: 1
Ingredients
- 6 sm Fill monkfish
- Â Â Rice, for measurements see packet
- 1 pkt of saffron
- 2 Tbsp. Butter
- 1 x Fish stock cube
- Â Â Marinated oil, or possibly extra virgin olive oil for frying
- Â Â Sea salt, a sprinkle
- Â Â Pepper, a sprinkle
Directions
- Boil rice according to packet instructions, add in the fish stock and saffron.
- Add in the butter when ready.
- Place the fish pcs onto a griddle and cook on hob on both sides for about 10 min.
- Sprinkle sea salt and pepper on the fish and drizzle some of the marinated oil, or possibly just extra virgin olive oil.
- Mix the rice and the fish to make a risotto.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 28g | |
| Calories 204 | |
| Calories from Fat 202 | 99% |
| Total Fat 23.04g | 29% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 164mg | 7% |
| Potassium 7mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.24g | 0% |
