What are the main ingredients in Basa & Cheesy Broccoli Risotto?

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

What is the nutritional information of Basa & Cheesy Broccoli Risotto?

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

How do I prepare Basa & Cheesy Broccoli Risotto?

WHILE THE RISOTTO IS ON THE GO…: Place a nonstick pan 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. RISOTTO TIME: Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add in the grated garlic and arborio rice, and mix evenly through the onion for about a minute. Stir through the wine and simmer until evaporated. Add in a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. COOK THE BROCCOLI: Finely chop the broccoli into small pieces until it resembles the texture of rice. (Alternatively, blitz in a food processor if you have one.) Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the chopped broccoli for 4-6 minutes until cooked and becoming crispy, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion and set aside. GOLDEN BASA FILLET: When the risotto has 5 minutes to go, pat the basa dry with some paper towel and coat in the Seafood Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion. THOSE MAGIC TOUCHES: When the risotto is cooked, stir in the fried broccoli, half of the grated hard cheese, and a knob of butter (optional). Season to taste and remove from the heat. Toss the rinsed salad leaves with a drizzle of oil and some seasoning. DELICIOUS: Plate the fragrant basa fillet atop a generous pile of broccoli risotto. Dust with the remaining grated hard cheese and sprinkle over the toasted sunflower seeds. Serve the fresh, dressed leaves on the side. Bellissimo, Chef!

What should be prepared from my kitchen to make Basa & Cheesy Broccoli Risotto?

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

Basa & Cheesy Broccoli Risotto

Name: Basa & Cheesy Broccoli Risotto
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

Spring is here and risotto is the perfect dish, balancing warmth and creaminess with fresh flavours. Load with broccoli, cheese, and garlic, top with a herbed basa fillet, and sink into dreams of the Italian sea breeze…

Basa & Cheesy Broccoli Risotto

with NOMU Seafood Rub, white wine & Italian-style hard cheese

Hands on Time: 30 - 40 minutes

Overall Time: 40 - 50 minutes

Ingredients:

Arborio Rice
Basa Fillet
Basa Fillets
Broccoli Florets
Garlic Clove
Grated Italian-style Hard Cheese
NOMU Seafood Rub
Onion
Salad Leaves
Sunflower Seeds
Vegetable Stock
White Wine

From your kitchen:

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

Serves 1

RISOTTO TIME
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 2-3 minutes until soft and translucent. Add in the grated garlic and arborio rice, and mix evenly through the onion for about 30 seconds. Stir through the wine and simmer until evaporated. Add in a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Place a nonstick pan 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.
COOK THE BROCCOLI
Finely chop the broccoli into small pieces until it resembles the texture of rice. (Alternatively, blitz in a food processor if you have one.) Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the chopped broccoli for 3-4 minutes until cooked and becoming crispy, shifting occasionally. Remove from the pan on completion and set aside.
GOLDEN BASA FILLET
When the risotto has 5 minutes to go, pat the basa dry with some paper towel and coat in the Seafood Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
THOSE MAGIC TOUCHES
When the risotto is cooked, stir in the fried broccoli, half of the grated hard cheese, and a knob of butter (optional). Season to taste and remove from the heat. Toss the rinsed salad leaves with a drizzle of oil and some seasoning.
DELICIOUS
Plate the fragrant basa fillet atop a generous pile of broccoli risotto. Dust with the remaining grated hard cheese and sprinkle over the toasted sunflower seeds. Serve the fresh, dressed leaves on the side. Bellissimo, Chef!

Vegetable Stock - 15ml
Onion - 1
Garlic Clove - 1
Arborio Rice - 75ml
White Wine - 30ml
Sunflower Seeds - 10g
Broccoli Florets - 150g
Basa Fillet - 1
NOMU Seafood Rub - 5ml
Grated Italian-Style Hard Cheese - 15ml
Salad Leaves - 20g

Download the Recipe

Serves 2

RISOTTO TIME
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add in the grated garlic and arborio rice, and mix evenly through the onion for about a minute. Stir through the wine and simmer until evaporated. Add in a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Place a nonstick pan 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.
COOK THE BROCCOLI
Finely chop the broccoli into small pieces until it resembles the texture of rice. (Alternatively, blitz in a food processor if you have one.) Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the chopped broccoli for 4-6 minutes until cooked and becoming crispy, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion and set aside.
GOLDEN BASA FILLET
When the risotto has 5 minutes to go, pat the basa dry with some paper towel and coat in the Seafood Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
THOSE MAGIC TOUCHES
When the risotto is cooked, stir in the fried broccoli, half of the grated hard cheese, and a knob of butter (optional). Season to taste and remove from the heat. Toss the rinsed salad leaves with a drizzle of oil and some seasoning.
DELICIOUS
Plate the fragrant basa fillet atop a generous pile of broccoli risotto. Dust with the remaining grated hard cheese and sprinkle over the toasted sunflower seeds. Serve the fresh, dressed leaves on the side. Bellissimo, Chef!

Vegetable Stock - 30ml
Onion - 1
Garlic Clove - 2
Arborio Rice - 150ml
White Wine - 60ml
Sunflower Seeds - 20g
Broccoli Florets - 300g
Basa Fillets - 2
NOMU Seafood Rub - 10ml
Grated Italian-Style Hard Cheese - 30ml
Salad Leaves - 40g

Download the Recipe

Serves 3

RISOTTO TIME
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add in the grated garlic and arborio rice, and mix evenly through the onion for about a minute. Stir through the wine and simmer until evaporated. Add in a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Place a nonstick pan 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.
COOK THE BROCCOLI
Finely chop the broccoli into small pieces until it resembles the texture of rice. (Alternatively, blitz in a food processor if you have one.) Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the chopped broccoli for 4-6 minutes until cooked and becoming crispy, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion and set aside.
GOLDEN BASA FILLET
When the risotto has 5 minutes to go, pat the basa dry with some paper towel and coat in the Seafood Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
THOSE MAGIC TOUCHES
When the risotto is cooked, stir in the fried broccoli, half of the grated hard cheese, and a knob of butter (optional). Season to taste and remove from the heat. Toss the rinsed salad leaves with a drizzle of oil and some seasoning.
DELICIOUS
Plate the fragrant basa fillet atop a generous pile of broccoli risotto. Dust with the remaining grated hard cheese and sprinkle over the toasted sunflower seeds. Serve the fresh, dressed leaves on the side. Bellissimo, Chef!

Vegetable Stock - 30ml
Onion - 1
Garlic Clove - 2
Arborio Rice - 150ml
White Wine - 60ml
Sunflower Seeds - 20g
Broccoli Florets - 300g
Basa Fillets - 2
NOMU Seafood Rub - 10ml
Grated Italian-Style Hard Cheese - 30ml
Salad Leaves - 40g

Download the Recipe

Serves 4

RISOTTO TIME
Boil the kettle. Dilute the stock with 1,5L of boiling water. Place a large pot over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 4-5 minutes until soft and translucent. Add in the grated garlic and arborio rice, and mix evenly through the onion for about a minute. Stir through the wine and simmer until evaporated. Add in a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Place a large, nonstick pan 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.
COOK THE BROCCOLI
Finely chop the broccoli into small pieces until it resembles the texture of rice. (Alternatively, blitz in a food processor if you have one.) Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the chopped broccoli for 6-7 minutes until cooked and becoming crispy, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion and set aside.
GOLDEN BASA FILLET
When the risotto has 5 minutes to go, pat the basa dry with some paper towel and coat in the Seafood Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish 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.
THOSE MAGIC TOUCHES
When the risotto is cooked, stir in the fried broccoli, half of the grated hard cheese, and a knob of butter (optional). Season to taste and remove from the heat. Toss the rinsed salad leaves with a drizzle of oil and some seasoning.
DELICIOUS
Plate the fragrant basa fillet atop a generous pile of broccoli risotto. Dust with the remaining grated hard cheese and sprinkle over the toasted sunflower seeds. Serve the fresh, dressed leaves on the side. Bellissimo, Chef!