What are the main ingredients in AMALFI RISOTTO & GRILLED BASA?

Salt & Pepper, Water, Butter, Oil (cooking, olive or coconut)

What is the nutritional information of AMALFI RISOTTO & GRILLED BASA?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare AMALFI RISOTTO & GRILLED BASA?

FRAGRANT RISOTTO: Boil the kettle. Dilute the stock with 800ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. Sweat the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir in the grated garlic and rice. Pour in the wine and allow to bubble. When it has evaporated, stir through a ladle of stock. Allow it to be absorbed by the rice by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat for 20-25 minutes until the rice is cooked al dente. SEEDS & CRÈME: Place a nonstick pan (large enough to fry the basa) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the crème fraîche and basil pesto in a bowl. Season to taste and set aside for serving. WILT THE KALE: When the risotto is about halfway, return the pan to a medium-high heat with a drizzle of oil. Add in the shredded kale and 2 tbsp of water. Sauté for 2-3 minutes until wilted. On completion, season to taste and remove from the pan. Cover to keep warm and set aside for serving. GOLDEN BASA: Wipe down the pan if necessary and return to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season. When the pan is hot, fry the basa for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion. TIE IT ALL UP: When the risotto is cooked, stir through a knob of butter, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Remove from the heat. SUPPERTIME: Dish up a mound of risotto with a side of kale and top with the grilled basa. Garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!

What should be prepared from my kitchen to make AMALFI RISOTTO & GRILLED BASA?

Salt & Pepper, Water, Butter, Oil (cooking, olive or coconut)

AMALFI RISOTTO & GRILLED BASA

Name: AMALFI RISOTTO & GRILLED BASA
Prep time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt & Pepper; Water; Butter; Oil (cooking, olive or coconut)

Pure and simple Italian seafood cooking! Zip off to the Mediterranean coast with tangy sun-dried tomatoes in a rich and creamy risotto, tender kale, and a golden basa fillet. Ciao bella!

AMALFI RISOTTO & GRILLED BASA

with sundried tomatoes & basil pesto crème

Hands on Time: 35 - 45 minutes

Overall Time: 45 - 55 minutes

Ingredients:

Arborio Rice
Basa Fillet
Basa Fillets
Creme Fraiche
Garlic Clove
Garlic Cloves
Kale
Onion
Onions
Pesto Princess Basil Pesto
Sun-Dried Tomatoes
Sunflower Seeds
Vegetable Stock
White Wine

From your kitchen:

Salt & Pepper
Water
Butter
Oil (cooking, olive or coconut)

Serves 1

FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. Sweat the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir in the grated garlic and rice. Pour in the wine and allow to bubble. When it has evaporated, stir through a ladle of stock. Allow it to be absorbed by the rice by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat for 20-25 minutes until the rice is cooked al dente.
SEEDS & CRÈME
Place a nonstick pan (large enough to fry the basa) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the crème fraîche and basil pesto in a bowl. Season to taste and set aside for serving.
WILT THE KALE
When the risotto is about halfway, return the pan to a medium-high heat with a drizzle of oil. Add in the shredded kale and 1 tbsp of water. Sauté for 2-3 minutes until wilted. On completion, season to taste and remove from the pan. Cover to keep warm and set aside for serving.
GOLDEN BASA
Wipe down the pan if necessary and return to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season. When the pan is hot, fry the basa for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TIE IT ALL UP
When the risotto is cooked, stir through a knob of butter, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Remove from the heat.
SUPPERTIME
Dish up a mound of risotto with a side of kale and top with the grilled basa. Garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!

Vegetable Stock - 10ml
Onion - 1
Garlic Clove - 1
Arborio Rice - 100ml
White Wine - 50ml
Sunflower Seeds - 10g
Crème Fraiche - 25ml
Pesto Princess Basil Pesto - 20ml
Kale - 50g
Basa Fillet - 1
Sun-Dried Tomatoes - 25g

Download the Recipe

Serves 2

FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. Sweat the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir in the grated garlic and rice. Pour in the wine and allow to bubble. When it has evaporated, stir through a ladle of stock. Allow it to be absorbed by the rice by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat for 20-25 minutes until the rice is cooked al dente.
SEEDS & CRÈME
Place a nonstick pan (large enough to fry the basa) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the crème fraîche and basil pesto in a bowl. Season to taste and set aside for serving.
WILT THE KALE
When the risotto is about halfway, return the pan to a medium-high heat with a drizzle of oil. Add in the shredded kale and 2 tbsp of water. Sauté for 2-3 minutes until wilted. On completion, season to taste and remove from the pan. Cover to keep warm and set aside for serving.
GOLDEN BASA
Wipe down the pan if necessary and return to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season. When the pan is hot, fry the basa for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TIE IT ALL UP
When the risotto is cooked, stir through a knob of butter, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Remove from the heat.
SUPPERTIME
Dish up a mound of risotto with a side of kale and top with the grilled basa. Garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!

Vegetable Stock - 20ml
Onion - 1
Garlic Cloves - 2
Arborio Rice - 200ml
White Wine - 100ml
Sunflower Seeds - 20g
Crème Fraiche - 50ml
Pesto Princess Basil Pesto - 40ml
Kale - 100g
Basa Fillets - 2
Sun-Dried Tomatoes - 50g

Download the Recipe

Serves 3

FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. Sweat the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir in the grated garlic and rice. Pour in the wine and allow to bubble. When it has evaporated, stir through a ladle of stock. Allow it to be absorbed by the rice by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat for 20-25 minutes until the rice is cooked al dente.
SEEDS & CRÈME
Place a nonstick pan (large enough to fry the basa) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the crème fraîche and basil pesto in a bowl. Season to taste and set aside for serving.
WILT THE KALE
When the risotto is about halfway, return the pan to a medium-high heat with a drizzle of oil. Add in the shredded kale and 2 tbsp of water. Sauté for 2-3 minutes until wilted. On completion, season to taste and remove from the pan. Cover to keep warm and set aside for serving.
GOLDEN BASA
Wipe down the pan if necessary and return to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season. When the pan is hot, fry the basa for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TIE IT ALL UP
When the risotto is cooked, stir through a knob of butter, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Remove from the heat.
SUPPERTIME
Dish up a mound of risotto with a side of kale and top with the grilled basa. Garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!

Vegetable Stock - 20ml
Onion - 1
Garlic Cloves - 2
Arborio Rice - 200ml
White Wine - 100ml
Sunflower Seeds - 20g
Crème Fraiche - 50ml
Pesto Princess Basil Pesto - 40ml
Kale - 100g
Basa Fillets - 2
Sun-Dried Tomatoes - 50g

Download the Recipe

Serves 4

FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 1.6L of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. Sweat the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir in the grated garlic and rice. Pour in the wine and allow to bubble. When it has evaporated, stir through a ladle of stock. Allow it to be absorbed by the rice by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat for 20-25 minutes until the rice is cooked al dente.
SEEDS & CRÈME
Place a nonstick pan (large enough to fry the basa) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the crème fraîche and basil pesto in a bowl. Season to taste and set aside for serving.
WILT THE KALE
When the risotto is about halfway, return the pan to a medium-high heat with a drizzle of oil. Add in the shredded kale and 4 tbsp of water. Sauté for 3-4 minutes until wilted. On completion, season to taste and remove from the pan. Cover to keep warm and set aside for serving.
GOLDEN BASA
Wipe down the pan if necessary and return to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season. When the pan is hot, fry the basa for 2-3 minutes per side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion.
TIE IT ALL UP
When the risotto is cooked, stir through a knob of butter, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Remove from the heat.
SUPPERTIME
Dish up a mound of risotto with a side of kale and top with the grilled basa. Garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!