Lemon-saffron risotto with fish

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Meatless
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Ingredients

Serves 4

  • 1 onion
  • 1 garlic clove
  • 3 tbsp oil
  • 150 g risotto rice
  • 1 saffron packet
  • 1 /2 l hot vegetable broth
  • 120 g Emmental AOC
  • 1 cucumber
  • Grated zest and juice of 1 organic lime
  • 400 g fish fillets, e.g. saithe, redfish or pangasius
  • Salt, pepper
  • 3 plucked dill sprigs

Preparation

  1. Chop onion and garlic finely and sauté in 1 tbsp hot oil. Add rice, fry until glassy.
  2. Sprinkle saffron on top. Gradually add hot broth. Let simmer for 15 minutes, stirring regularly.
  3. Finely grate Emmental AOC.
  4. Dice cucumber, add to risotto with lime zest and juice. Let simmer another 5 minutes. Mix in cheese.
  5. Dice fish, season and fry briefly on both sides at medium heat with the remaining oil, mix carefully with the risotto, and season to taste with salt and pepper.
  6. Sprinkle dill on top.
Bon
Appétit

Cheese in this recipe