Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories406.5 kcal (20%)
Total Fat15.1 g (22%)
Carbs44.9 g (17%)
Sugars4.5 g (5%)
Protein21.4 g (43%)
Sodium468.5 mg (23%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 cupschicken stock
gluten-free, onion-free, or vegetable
2 tablespoonsolive oil
2 teaspoonsgarlic-infused olive oil
⅓ cupfresh lemon juice
1 heaping tablespoonlemon zest
finely grated
⅔ cupArborio rice
baby spinach leaves
rinsed and dried
⅓ cParmesan
2 heaping tablespoonsflat-leaf parsley
finely chopped
4 x 7 ouncesnapper fillets
or barramundi
¼ cupcornstarch
Instructions
Step 1
1. To make the risotto, pour the stock into a medium sauce-pan. Cover and bring to a gentle simmer over low heat.
Step 2
2. Heat the olive oil, garlic-infused oil, lemon juice, and zest in a large heavy-bottomed saucepan over medium heat. Add the rice and stir until it is well coated.
Step 3
3. Add 1 cup (250 ml) of the hot stock and cook, stirring, until it has been completely absorbed. Repeat this process, adding ½ cup (125 ml of the stock at a time, until just ½ cup (125 ml) stock remains. Stir in the spinach, Parmesan, and parsley. Add the remaining stock and cook, stirring, until it is nearly absorbed and the rice is tender. Season to taste with salt and pepper. Cover and keep warm.
Step 4
4. When you add the spinach to the risotto, preheat the broiler to high.
Step 5
5. Dust the snapper fillets in cornstarch. Broil for 4 to 6 min-utes, until crispy. Turn and broil the other side until just cooked through
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