Hake over Creamy Fennel Risotto
with green beans, Parmigiano Reggiano & spinach4.5(99)
Calories
:
803 kcalProtein
:
37.9g proteinTotal
:
45 minutesDifficulty
:
MediumAllergens:
- Melk (inclusief lactose)
- Vis
Though not common, fennel can actually grow up to 2 meters tall. Fortunately, the fennel in your box is a lot smaller than that, and therefore much easier to prepare!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ piece
Onion
½ piece
Fennel
75 g
Risotto rice
50 g
Spinach
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
2.5 g
Fresh lemon thyme
40 g
Green beans
1 piece
Hake fillet
(Contains: Vis)
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
1 tablespoon
White wine vinegar
350 milliliters
Low sodium vegetable stock
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3358 kJ
Calories803 kcal
Fat38 g
Saturated Fat23.4 g
Carbohydrate78.2 g
Sugar11.9 g
Dietary Fiber6.7 g
Protein37.9 g
Cholesterol8.3 mg
Salt2.2 g
Potassium834.5 mg
Calcium274.8 mg
Iron2.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Wok or sautépan
•Bowl
•Pan with Lid
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Quarter the fennel and discard the core, then chop the fennel into very thin strips. Set aside the fennel fronds to use later as garnish.
- Tear the lemon thyme leaves off the stems.
2
- Melt a knob of butter in a wok or deep frying pan over medium-high heat. Fry the garlic, onion and lemon thyme for 1 – 2 minutes.
- Stir in half of the fennel and fry for 5 – 7 more minutes.
- Stir in the risotto rice and toast the grains for 2 minutes, then add half of the white wine vinegar and a third of the stock.
- Allow the stock to slowly incorporate, stirring regularly.
3
- Repeat with the rest of the stock, adding it in two more batches. Continue cooking over medium-high heat for around 20 - 25 minutes.
- Meanwhile, in a bowl combine the rest of the fennel with the sugar and the rest of the white wine vinegar. Set aside until serving.
- Discard the tips of the green beans and then cut in half.
- Grate the Parmigiano Reggiano.
4
- Fill a pot or saucepan with a shallow layer of water, then add a pinch of salt and the green beans.
- Cover with the lid and bring to the boil, then cook the green beans for 6 - 8 minutes until al dente.
- Drain and then stir in a knob of butter. Season to taste with salt and pepper, then set aside.
5
- Pat the fish dry with kitchen paper and season with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat and fry the fish on its skin for 4 minutes, then flip and fry for another 4 minutes.
- Tear the spinach directly into the risotto and mix well, allowing it to wilt and reduce.
- Stir in the mascarpone and half of the Parmigiano Reggiano, then season to taste with pepper.
6
- Serve the risotto on plates, topped with the green beans and the fish.
- Serve the fennel salad alongside.
- Garnish with the rest of the Parmigano Reggiano and the reserved fennel fronds.
