Sleek and simple Italian cooking. Zip off to the Mediterranean coast with a golden basa fillet, tender kale, and tangy sun-dried tomatoes threaded through a rich and creamy risotto. Ciao bella!
Grilled Basa & Amalfi Risotto
Grilled Basa & Amalfi Risotto
with sun-dried tomatoes & basil pesto crème
Hands on Time: 35 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Arborio Rice
- Basa Fillet
- Creme Fraiche
- Garlic Clove
- Kale
- Onion
- Pesto Princess Basil Pesto
- Sun-Dried Tomatoes
- Sunflower Seeds
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Stir through the rice and grated garlic. Pour in the wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle 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 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 with the basil pesto, season to taste, and set aside for serving.
WILT THE Kale
When the risotto reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the shredded Kale for 2-3 minutes until wilted. On completion, transfer to a bowl and season. Cover with a plate and set aside to keep warm.
GOLDEN FISH
Wipe down the pan if necessary and return it to a medium-high heat with another drizzle of oil. Pat the basa dry with 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.
TIME FOR SUPPER
Dish up a mound of risotto and a side of bright Kale. Top with the grilled basa, and garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!
FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 4-6 minutes until soft and translucent. Stir through the rice and grated garlic. Pour in the wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle when the previous one has been fully absorbed. Repeat for 25-30 minutes until the rice is cooked al dente.
SEEDS & CRÈME
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. Combine the crème fraîche with the basil pesto, season to taste, and set aside for serving.
WILT THE Kale
When the risotto reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the shredded Kale for 3-4 minutes until wilted. On completion, transfer to a bowl and season. Cover with a plate and set aside to keep warm.
GOLDEN FISH
Wipe down the pan if necessary and return it to a medium-high heat with another drizzle of oil. Pat the basa dry with 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.
TIME FOR SUPPER
Dish up a mound of risotto and a side of bright Kale. Top with the grilled basa, and garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!
FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 4-6 minutes until soft and translucent. Stir through the rice and grated garlic. Pour in the wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle when the previous one has been fully absorbed. Repeat for 25-30 minutes until the rice is cooked al dente.
SEEDS & CRÈME
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. Combine the crème fraîche with the basil pesto, season to taste, and set aside for serving.
WILT THE Kale
When the risotto reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the shredded Kale for 3-4 minutes until wilted. On completion, transfer to a bowl and season. Cover with a plate and set aside to keep warm.
GOLDEN FISH
Wipe down the pan if necessary and return it to a medium-high heat with another drizzle of oil. Pat the basa dry with 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.
TIME FOR SUPPER
Dish up a mound of risotto and a side of bright Kale. Top with the grilled basa, and garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!
FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 1,2L of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 6-7 minutes until soft and translucent. Stir through the rice and grated garlic. Pour in the wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle when the previous one has been fully absorbed. Repeat for 25-30 minutes until the rice is cooked al dente.
SEEDS & CRÈME
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. Combine the crème fraîche with the basil pesto, season to taste, and set aside for serving.
WILT THE Kale
When the risotto reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the shredded Kale for 4-5 minutes until wilted. On completion, transfer to a bowl and season. Cover with a plate and set aside to keep warm.
GOLDEN FISH
Wipe down the pan if necessary and return it to a medium-high heat with another drizzle of oil. Pat the basa dry with 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.
TIME FOR SUPPER
Dish up a mound of risotto and a side of bright Kale. Top with the grilled basa, and garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!
Frequently Asked Questions
What is the preparation time for Grilled Basa & Amalfi Risotto?
The preparation time for Grilled Basa & Amalfi Risotto with sun-dried tomatoes & basil pesto crème is between 35 and 45 minutes.
What is the total time required to make Grilled Basa & Amalfi Risotto with sun-dried tomatoes & basil pesto crème?
The total time required to make Grilled Basa & Amalfi Risotto with sun-dried tomatoes & basil pesto crème is between 40 and 55 minutes.
How many servings does Grilled Basa & Amalfi Risotto provide?
4 servings
What are the main ingredients in Grilled Basa & Amalfi Risotto?
Arborio Rice, Basa Fillet, Creme Fraiche, Garlic Clove, Kale, Onion, Pesto Princess Basil Pesto, Sun-Dried Tomatoes, Sunflower Seeds, Vegetable Stock, White Wine
What is the nutritional information of Grilled Basa & Amalfi Risotto?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Grilled Basa & Amalfi Risotto?
TIME FOR SUPPER: Dish up a mound of risotto and a side of bright kale. Top with the grilled basa, and garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef! FRAGRANT RISOTTO: Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 4-6 minutes until soft and translucent. Stir through the rice and grated garlic. Pour in the wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle when the previous one has been fully absorbed. Repeat for 25-30 minutes until the rice is cooked al dente. SEEDS & CRÈME: 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. Combine the crème fraîche with the basil pesto, season to taste, and set aside for serving. WILT THE KALE: When the risotto reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the shredded kale for 3-4 minutes until wilted. On completion, transfer to a bowl and season. Cover with a plate and set aside to keep warm. GOLDEN FISH: Wipe down the pan if necessary and return it to a medium-high heat with another drizzle of oil. Pat the basa dry with 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.
What should be prepared from my kitchen to make Grilled Basa & Amalfi Risotto?
Arborio Rice, Basa Fillet, Creme Fraiche, Garlic Clove, Kale, Onion, Pesto Princess Basil Pesto, Sun-Dried Tomatoes, Sunflower Seeds, Vegetable Stock, White Wine
How many calories does Grilled Basa & Amalfi Risotto have?
calories
How much fat content does Grilled Basa & Amalfi Risotto have?
grams
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