What are the main ingredients in Vergelegen’s Hake & Spinach Risotto?

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

What is the nutritional information of Vergelegen’s Hake & Spinach Risotto?

Calories: 553, Carbs: 80 grams, Fat: grams, Protein: 31.7 grams, Sugar: 6.9 grams, Salt: 723 grams

How do I prepare Vergelegen’s Hake & Spinach Risotto?

TAKING STOCK: Boil the kettle. Dilute the stock with 1L of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the risotto rice and the wine. Simmer until almost all evaporated, 1-2 minutes. IT’S A GO ON RISOTTO: When the wine is almost all evaporated, reduce the heat to medium, add a ladleful of the diluted stock and allow it to be absorbed by gently simmering (stirring regularly). 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. In the final minute, stir through the rinsed spinach. Add the juice of 4 lemon wedges, the lemon zest, a knob of butter, ½ the chopped parsley, and seasoning. TOTALLY NUTTY: Place the chopped almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. WHAT THE HAKE: Return the pan to a medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy and golden (3-4 minutes). Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan. SERVICE, PLEASE!: Dish up the spinach risotto. Top with the golden hake. Sprinkle over the toasted almonds and the remaining parsley. Serve with any remaining lemon wedges. Delish work, Chef!

What should be prepared from my kitchen to make Vergelegen’s Hake & Spinach Risotto?

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

Vergelegen’s Hake & Spinach Risotto

Name: Vergelegen’s Hake & Spinach Risotto
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

This creamy, flavour-packed risotto is made with white wine & veggie stock, and is studded with vibrant green spinach. Topped off with a perfectly crispy-skinned hake fillet, pan-fried to golden-brown perfection. The dish is finished with a sprinkle of toasted almonds, a zesty hit of lemon juice & zest, and (we recommend) a delicious glass of Vergelegen’s wine!

Vergelegen’s Hake & Spinach Risotto

with fresh parsley, almonds & white wine

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Fish
Fresh Parsley
Lemon
Lemons
Line-caught Hake Fillet
Line-caught Hake Fillets
Onion
Onions
Risotto Rice
Spinach
Vegetable Stock
White Wine

From your kitchen:

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

Photo of Vergelegen’s Hake & Spinach Risotto

Serves 1

TAKING STOCK
Boil the kettle. Dilute the stock with 500ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the risotto rice and the wine. Simmer until almost all evaporated, 1-2 minutes.
IT’S A GO ON RISOTTO
When the wine is almost all evaporated, reduce the heat to medium, add a ladleful of the diluted stock and allow it to be absorbed by gently simmering (stirring regularly). 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. In the final minute, stir through the rinsed spinach. Add the juice of 2 lemon wedges, the lemon zest, a knob of butter, ½ the chopped parsley, and seasoning.
TOTALLY NUTTY
Place the chopped almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WHAT THE HAKE
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy and golden (3-4 minutes). Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SERVICE, PLEASE!
Dish up the spinach risotto. Top with the golden hake. Sprinkle over the toasted almonds and the remaining parsley. Serve with any remaining lemon wedges. Delish work, Chef!

Vegetable Stock - 5ml
Onion - 1
Risotto Rice - 100ml
White Wine - 25ml
Spinach - 40g
Lemon - 1
Fresh Parsley - 4g
Almonds - 10g
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

TAKING STOCK
Boil the kettle. Dilute the stock with 1L of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the risotto rice and the wine. Simmer until almost all evaporated, 1-2 minutes.
IT’S A GO ON RISOTTO
When the wine is almost all evaporated, reduce the heat to medium, add a ladleful of the diluted stock and allow it to be absorbed by gently simmering (stirring regularly). 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. In the final minute, stir through the rinsed spinach. Add the juice of 4 lemon wedges, the lemon zest, a knob of butter, ½ the chopped parsley, and seasoning.
TOTALLY NUTTY
Place the chopped almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WHAT THE HAKE
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy and golden (3-4 minutes). Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SERVICE, PLEASE!
Dish up the spinach risotto. Top with the golden hake. Sprinkle over the toasted almonds and the remaining parsley. Serve with any remaining lemon wedges. Delish work, Chef!

Vegetable Stock - 10ml
Onion - 1
Risotto Rice - 200ml
White Wine - 50ml
Spinach - 80g
Lemon - 1
Fresh Parsley - 8g
Almonds - 20g
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

TAKING STOCK
Boil the kettle. Dilute the stock with 1.5L of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 5-6 minutes (shifting occasionally). Add the risotto rice and the wine. Simmer until almost all evaporated, 1-2 minutes.
IT’S A GO ON RISOTTO
When the wine is almost all evaporated, reduce the heat to medium, add a ladleful of the diluted stock and allow it to be absorbed by gently simmering (stirring regularly). 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. In the final minute, stir through the rinsed spinach. Add the juice of 6 lemon wedges, the lemon zest, a knob of butter, ½ the chopped parsley, and seasoning.
TOTALLY NUTTY
Place the chopped almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WHAT THE HAKE
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy and golden (3-4 minutes). Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SERVICE, PLEASE!
Dish up the spinach risotto. Top with the golden hake. Sprinkle over the toasted almonds and the remaining parsley. Serve with any remaining lemon wedges. Delish work, Chef!

Vegetable Stock - 15ml
Onions - 2
Risotto Rice - 300ml
White Wine - 75ml
Spinach - 120g
Lemons - 2
Fresh Parsley - 12g
Almonds - 30g
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

TAKING STOCK
Boil the kettle. Dilute the stock with 2L of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 5-6 minutes (shifting occasionally). Add the risotto rice and the wine. Simmer until almost all evaporated, 1-2 minutes.
IT’S A GO ON RISOTTO
When the wine is almost all evaporated, reduce the heat to medium, add a ladleful of the diluted stock and allow it to be absorbed by gently simmering (stirring regularly). 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. In the final minute, stir through the rinsed spinach. Add the juice of 8 lemon wedges, the lemon zest, a knob of butter, ½ the chopped parsley, and seasoning.
TOTALLY NUTTY
Place the chopped almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WHAT THE HAKE
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy and golden (3-4 minutes). Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SERVICE, PLEASE!
Dish up the spinach risotto. Top with the golden hake. Sprinkle over the toasted almonds and the remaining parsley. Serve with any remaining lemon wedges. Delish work, Chef!