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Pan-Roasted Monkfish with Chestnut and Saffron Risotto
Pan-Roasted Monkfish with Chestnut and Saffron Risotto

Pan-Roasted Monkfish with Chestnut and Saffron Risotto
A sophisticated dish featuring monkfish paired with a creamy chestnut and saffron risotto, highlighting autumn flavors.
Pan-Roasted Monkfish with Chestnut and Saffron Risotto
Ingredients:
1
Servings
  • 200
    g
     monkfish
  • 100
    g
     arborio rice
  • 50
    g
     chestnut
  • 0.5
    g
     saffron
  • 500
    ml
     vegetable stock
  • 1
    item
     shallot
  • 15
    ml
     olive oil
  • 20
    g
     parmesan cheese
  • 5
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Pan-Roasted Monkfish with Chestnut and Saffron Risotto
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped shallot and sauté until translucent, about 3 minutes.
  3. Stir in arborio rice, coating it in the oil, and cook for another minute.
  4. Add saffron and gradually add vegetable stock, stirring constantly until absorbed.
  5. . Continue adding stock until the rice is creamy and al dente, about 20 minutes.
  6. . Stir in chopped chestnuts and grated parmesan cheese, mixing well.
  7. . Season monkfish with salt and pepper, then pan-roast in a separate pan until cooked through, about 4 minutes per side.
  8. . Serve the monkfish over the risotto, garnished with chopped parsley.
Nutrition Per Serving 919 g Per 100g
Energy 603 kcal 66 kcal
Protein 54.4 g 5.9 g
Fibre 4.7 g 0.5 g
Salt 4.5 g 0.5 g
Sugar 10.5 g 1.1 g
Carbohydrates 53.3 g 5.8 g
Fat 22.9 g 2.5 g
  • 200
    g
     monkfish
  • 100
    g
     arborio rice
  • 50
    g
     chestnut
  • 0.5
    g
     saffron
  • 500
    ml
     vegetable stock
  • 1
    item
     shallot
  • 15
    ml
     olive oil
  • 20
    g
     parmesan cheese
  • 5
    g
     parsley
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped shallot and sauté until translucent, about 3 minutes.

Stir in arborio rice, coating it in the oil, and cook for another minute.

Add saffron and gradually add vegetable stock, stirring constantly until absorbed.

. Continue adding stock until the rice is creamy and al dente, about 20 minutes.

. Stir in chopped chestnuts and grated parmesan cheese, mixing well.

. Season monkfish with salt and pepper, then pan-roast in a separate pan until cooked through, about 4 minutes per side.

. Serve the monkfish over the risotto, garnished with chopped parsley.

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