Mouthwatering Gluten-Free Fish Risotto Recipe
Gluten-free fish risotto is a comforting and satisfying dish that brings together the rich flavours of fresh fish and creamy arborio rice.
Equipment
- Heavy iron based pan
- Sharp Knife
- Measuring Jug
Ingredients
- 200 g Fresh fish fillets (I used smoked cod)
- 200 g Italian arborio risotto rice
- Small knob butter
- 550 ml Fish stock (1 pint)
- 200 ml A small glass of white wine (optional)
- 1 Large onion finely chopped
- 1 Garlic clove finely chopped
- 1 tsp Italian herbs
- 100 g Fresh or frozen peas
- 100 g Fresh or frozen spinach
- Parsley and parmesan cheese to serve
Instructions
- Cook the fish (use the manufacturer's instructions).
- Finely chop an onion and garlic clove, then fry for around 3 minutes in 1 tablespoon of rapeseed oil. Do not burn.
- Next, add a knob of butter and the rice. Make sure you coat all the rice with the butter. If using you can add the wine now.
- Add a ladle of the hot stock and stir. When the risotto absorbs all the liquid, you add another ladle of stock until the risotto is cooked.
- Keep stirring the risotto so the rice is evenly cooked and to stop it from burning. The risotto is cooked when the rice is tender but firm to the bite.
- Add in the frozen peas, spinach, and herbs while you are still adding the stock.
- Once the rice is cooked crumble in the cooked fish and stir through.
- Serve with parsley and parmesan.
Nutrition
Calories: 650kcalCarbohydrates: 99gProtein: 35gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 43mgSodium: 1004mgPotassium: 1199mgFiber: 8gSugar: 7gVitamin A: 6315IUVitamin C: 28mgCalcium: 222mgIron: 8mg
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