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Risotto with radish and mackerel leaves

ingredients

servings

2

Rice

140 oz

Mackerel

4 fillets

Radishes

300 oz

Lemon peel

3 spoons

Lemon juice

1 coffee cup

Dry tomatoes

4 unit

Garlic

1 wedge

White wine

to taste

Natural sea salt

to taste

White pepper

to taste

Vegetable broth

to taste

Extra virgin olive oil

2 spoons

single courses from Italy

Risotto with radish and mackerel leaves

Risotto with radish and mackerel leaves

with fish source of B vitamins source of C vitamins source of D vitamins high in potassium with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with radish and mackerel leaves

An anti-waste and low-cost recipe, prepared with a scrap ingredient and a poor fish, but a result of licking your mustache. The risotto with radish and mackerel leaves is a delicious, gluten-free and dairy-free dish perfect for Sunday lunch.

Risotto with radish and mackerel leaves step 1

step 1

Start with radish leaves: wash them thoroughly, even leaving them to soak for a few minutes with the baking soda to eliminate all the excess soil.

Risotto with radish and mackerel leaves step 2

step 2

Rinse and cook for 3-5 minutes or steamed in boiling salted water. Once cooked, drain them, but do not throw the cooking water.

Risotto with radish and mackerel leaves step 3

step 3

Sprinkle the leaves of radish and shake them with a baking pot. This cream can also be prepared in advance.

Risotto with radish and mackerel leaves step 4

step 4

Take charge now of risotto: toast the rice in a saucepan until all the grains will not be transparent.

Risotto with radish and mackerel leaves step 5

step 5

Pour the white wine and cook by adding gradually the hot vegetable broth or water used to cook the radish leaves.

Risotto with radish and mackerel leaves step 6

step 6

Meanwhile, prepare the mackerel fillets: wash under running water and pat dry with a paper towel.

Risotto with radish and mackerel leaves step 7

step 7

Heat a spoonful of oil in a frying pan with the peeled and lightly crushed garlic clove and, when it is hot, place the fillets in the frying pan with the skin facing upwards.

Risotto with radish and mackerel leaves step 8

step 8

Do take color to fish for a minute or two and then pour in the lemon juice. Reduce heat, cover and cook mackerel until it is well cooked.

Risotto with radish and mackerel leaves step 9

step 9

Five minutes before the end of cooking the risotto, also add dried chopped tomatoes and cream of radish leaves.

Risotto with radish and mackerel leaves step 10

step 10

Season with salt and, once cooked, turn off the heat, add a tablespoon of oil (or a teaspoon of ghee), lemon zest and white pepper and let rest for a few minutes with the lid.

Risotto with radish and mackerel leaves step 11

step 11

Serve recline the mackerel fillets on risotto and finish with any other lemon zest, a little oil and other raw white pepper.

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