Fish risotto with pine nuts and basil

4 years ago

Hello people!!

Today I will give you a menu of fish in order to try and I want your opinion ... It looks good and seems to be very good ...


200g rice suitable for risotto
olive oil
1 onion
1dl white wine
broth of seafood or fish
150g hake fillets
150g prawns kernels
fresh basil
40g pine kernels


Toast the rice in a saucepan with a little olive oil and chopped onion.
Drizzle with white wine and simmer until it evaporates.
Continue cooking adding gradually broth seafood.
A few minutes before removing from heat, add salt and rectify the hake fillets cut into strips and prawns.
Apure and remove from heat.
Mince basil leaves with a little olive oil and pepper to taste.
Pour over rice and sprinkle with toasted pine nuts in the oven beforehand.
Serve immediately.

Note: The sprockets can be replaced by threaded almond kernels and also toasted in an oven.

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