HomeSearchApp
EN
Use App
Spinach & Pesto Risotto with Monkfish
Get the app
Tina Van der Heyden

Tina Van der Heyden

Spinach & Pesto Risotto with Monkfish

1h 20m

The perfect combination between a nice piece of fish, risotto, and crunchy vegetables!

Without the fish, you will have a lovely vegetarian dish!

  • Playlist
  • Peel 2 garlic cloves and add them to the blender. Add ½ cup of roasted sliced almonds

    Step 0
  • Add ⅔ cup of mizuna, ⅔ cup of young ground elder, and ⅔ cup of parsley leaves. Add ⅓ cup of grated parmesan cheese

    Step 1
  • Add 1 cup of extra virgin olive oil

    Step 2
  • Add ⅓ cup of apple cider vinegar

    Step 3
  • Add black pepper and salt to taste

    Step 4
  • Blend it on medium speed until almost smooth

    Step 5
  • The herb pesto is ready

    Step 6
  • Cut off and discard the tough bottoms from ½ bunch of asparagus. Finely slice the asparagus

    Step 7
  • Trim and finely slice 1 spring onion

    Step 8
  • Slice 100 g of portobello mushrooms

    Step 9
  • Trim and cut 1 zucchini into small pieces

    Step 10
  • Trim and cut the white part of 1 leek into small pieces

    Step 11
  • Trim, peel, and dice 1 onion into small pieces

    Step 12
  • Pick off the leaves from 1 bunch of spinach

    Step 13
  • Add 1 tbsp of extra virgin olive oil to a medium saucepan over medium heat

    Step 14
  • Add the diced onion and stir until translucent

    Step 15
  • Add 1¼ cup of arborio rice and stir

    Step 16
  • Add 1 tbsp of extra virgin olive oil and stir

    Step 17
  • Add salt and ground black pepper to taste

    Step 18
  • Add ½ cup of white vermouth and stir until the liquid is absorbed

    Step 19
  • Add 1 tbsp of extra virgin olive oil to a saucepan over medium heat. Add the portobello mushrooms

    Step 20
  • Add the leek and stir until translucent

    Step 21
  • Add salt and ground black pepper to taste

    Step 22
  • Add the zucchini and stir to combine

    Step 23
  • Add the spinach and stir for 1m until it wilts. Remove from the heat and reserve

    Step 24
  • Preheat the oven to 180 °C

    Step 25
  • Add ½ cup of water to the rice and stir until it evaporates. Add more water as needed, ½ cup at a time, and keep stirring until the rice is cooked but still slightly firm

    Step 26
  • Drizzle olive oil to grease a baking tray and add the monkfish fillet

    Step 27
  • Season with ground black pepper and salt to taste

    Step 28
  • Drizzle extra virgin olive oil to taste on top of the fish. Use your hands to spread the seasoning

    Step 29
  • Bake it in the oven at 180 °C for 10m. The baked monkfish is ready

    Step 30
  • Add ¼ cup of parmesan cheese to the rice and stir to combine

    Step 31
  • Add the sautéed vegetables and stir to combine

    Step 32
  • Add 2 tbsp of the Herb Pesto and stir to incorporate

    Step 33
  • Add the sliced asparagus and spring onion. Stir to combine. The spinach & pesto risotto is ready

    Step 34
  • Decorate the plate with the Herb Pesto and add the risotto

    Step 35
  • Place 1 piece of the Baked Monkfish on top. Garnish with fresh herbs and edible flowers to taste

    Step 36
  • The spinach & pesto risotto with monkfish is ready! Enjoy this deliciousness with a chilled glass of white wine!

    Step 37

Yield 4 people

  • Fresh Herbs

    Fresh Herbs

    to garnish
  • Edible Flower

    Edible Flower

    to garnish

Herb Pesto

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1 cup
  • Laminated Almond

    Roasted Laminated Almond

    ½ cup
  • Mizuna

    Mizuna

    ⅔ cup
  • Ground Elder

    Young Ground Elder

    ⅔ cup
  • Parsley

    Parsley

    ⅔ cup
  • Parmesan Cheese

    Grated Parmesan Cheese

    ⅓ cup
  • Apple Cider Vinegar

    Apple Cider Vinegar

    ⅓ cup
  • Garlic

    Garlic

    2 cloves
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste

Spinach & Pesto Risotto

  • Arborio Rice

    Arborio Rice

    1¼ cup
  • White Vermouth

    White Vermouth

    ½ cup
  • Asparagus

    Asparagus

    ½ bunch
  • Portobello Mushroom

    Portobello Mushroom

    100 g
  • Leek

    Leek

    1
  • Spinach

    Spinach

    ½ bunch
  • Zucchini

    Zucchini

    1
  • Parmesan Cheese

    Parmesan Cheese

    ¼ cup
  • Spring Onion

    Spring Onion

    1 bulb
  • Onion

    Onion

    1
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    3 tbsp
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste
  • Water

    Water

    to cook

Baked Monkfish

  • Monkfish

    Monkfish

    4 fillets
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste
  • Black Pepper

    Ground Black Pepper

    to taste
  • Salt

    Salt

    to taste

Equipment

  • Blender

    Blender

Get the app for 1000+
step-by-step video recipes

  • App Store
  • Google Play