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Pea and Spinach Risotto with Pan-Fried Sea Bream and Pea Oil

A light, elegant pea and spinach risotto served with crispy sea bream fillets and a fresh minty pea oil.

FishSeafoodMain CourseSummerRisottoElegant
Estimated Nutrition
Calories
1063
kcal / serving
4252 kcal total
Carbs
45.2g
per serving
180.8 g total
Fat
76.3g
per serving
305.2 g total
Protein
49.1g
per serving
196.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
for the risotto
3
tbsp
Mascarpone
25
g
Parmesan Cheese
grated
25
g
Butter
for frying fish
GrainsCereals
250
g
Arborio Rice
Liquids
150
ml
Dry White Wine
1
l
Chicken Stock
hot
NutsSeeds
1
clove
Garlic
peeled, finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
3
tbsp
Mint
chopped fresh leaves
OilsFats
175
ml
Extra Virgin Olive Oil
1
tbsp
Olive Oil
for frying fish
Seafood
4
piece
Sea Bream Fillets
175g per fillet
Vegetables
1
piece
Onion
peeled, finely chopped
200
g
Peas
podded fresh
250
g
Baby Spinach
leaves
110
g
Petit Pois
for pea oil
1
punnet
Pea Shoots
to serve

Method

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