Mackerel with squash risotto and broccoli
- Number of Servings: 4
Ingredients
Risotto:Vegetable broth, 4 cup White Wine, 2 fl oz Olive Oil, 1 tspNutmeg, ground, 1 tsp Butternut Squash, 0.75 cup, cubesGarlic, 1 clove mincedKale, 0.75 cup, chopped Jerusalem artichoke, 50gArborio rice, 0.6 cup Leeks, 1 leek sliced Broccoli:Broccoli, flowerets, 280gFresh mackerel, 300g, aka 2 filets of 150g
To peel the butternut squash, put it in a pot with an inch of water, bring to a boil, cover, then simmer for 5 minutes; let cool, then just peel with a vegetable peeler.
Heat 4 cups of vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.
Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside.
Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.
Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg. Adjust seasoning to taste. Serve immediately.
Number of Servings: 4
Serve with lightly steamed broccoli.
Number of Servings: 4
Recipe submitted by SparkPeople user PIXCELINE.
Heat 4 cups of vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.
Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside.
Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.
Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg. Adjust seasoning to taste. Serve immediately.
Number of Servings: 4
Serve with lightly steamed broccoli.
Number of Servings: 4
Recipe submitted by SparkPeople user PIXCELINE.
Nutritional Info Amount Per Serving
- Calories: 391.4
- Total Fat: 15.2 g
- Cholesterol: 56.3 mg
- Sodium: 1,026.8 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 4.5 g
- Protein: 23.4 g
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