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
Vergelegen’s Hake & Spinach Risotto
with fresh parsley, almonds & white wine
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Vergelegen’s Hake & Spinach Risotto?
The preparation time for Vergelegen’s Hake & Spinach Risotto with fresh parsley, almonds & white wine is between 25 and 45 minutes.
What is the total time required to make Vergelegen’s Hake & Spinach Risotto with fresh parsley, almonds & white wine?
The total time required to make Vergelegen’s Hake & Spinach Risotto with fresh parsley, almonds & white wine is between 35 and 55 minutes.
How many servings does Vergelegen’s Hake & Spinach Risotto provide?
4 servings
What are the main ingredients in Vergelegen’s Hake & Spinach Risotto?
Almonds, Fish, Fresh Parsley, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Risotto Rice, Spinach, Vegetable Stock, White Wine
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?
Almonds, Fish, Fresh Parsley, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Risotto Rice, Spinach, Vegetable Stock, White Wine
How many calories does Vergelegen’s Hake & Spinach Risotto have?
553 calories
How much fat content does Vergelegen’s Hake & Spinach Risotto have?
grams
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