
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!
Peel 2 garlic cloves and add them to the blender. Add ½ cup of roasted sliced almonds
Add ⅔ cup of mizuna, ⅔ cup of young ground elder, and ⅔ cup of parsley leaves. Add ⅓ cup of grated parmesan cheese
Add 1 cup of extra virgin olive oil
Add ⅓ cup of apple cider vinegar
Add black pepper and salt to taste
Blend it on medium speed until almost smooth
The herb pesto is ready
Cut off and discard the tough bottoms from ½ bunch of asparagus. Finely slice the asparagus
Trim and finely slice 1 spring onion
Slice 100 g of portobello mushrooms
Trim and cut 1 zucchini into small pieces
Trim and cut the white part of 1 leek into small pieces
Trim, peel, and dice 1 onion into small pieces
Pick off the leaves from 1 bunch of spinach
Add 1 tbsp of extra virgin olive oil to a medium saucepan over medium heat
Add the diced onion and stir until translucent
Add 1¼ cup of arborio rice and stir
Add 1 tbsp of extra virgin olive oil and stir
Add salt and ground black pepper to taste
Add ½ cup of white vermouth and stir until the liquid is absorbed
Add 1 tbsp of extra virgin olive oil to a saucepan over medium heat. Add the portobello mushrooms
Add the leek and stir until translucent
Add salt and ground black pepper to taste
Add the zucchini and stir to combine
Add the spinach and stir for 1m until it wilts. Remove from the heat and reserve
Preheat the oven to 180 °C
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
Drizzle olive oil to grease a baking tray and add the monkfish fillet
Season with ground black pepper and salt to taste
Drizzle extra virgin olive oil to taste on top of the fish. Use your hands to spread the seasoning
Bake it in the oven at 180 °C for 10m. The baked monkfish is ready
Add ¼ cup of parmesan cheese to the rice and stir to combine
Add the sautéed vegetables and stir to combine
Add 2 tbsp of the Herb Pesto and stir to incorporate
Add the sliced asparagus and spring onion. Stir to combine. The spinach & pesto risotto is ready
Decorate the plate with the Herb Pesto and add the risotto
Place 1 piece of the Baked Monkfish on top. Garnish with fresh herbs and edible flowers to taste
The spinach & pesto risotto with monkfish is ready! Enjoy this deliciousness with a chilled glass of white wine!
Yield 4 people
Fresh Herbs
to garnishEdible Flower
to garnish
Herb Pesto
Extra Virgin Olive Oil
1 cupRoasted Laminated Almond
½ cupMizuna
⅔ cupYoung Ground Elder
⅔ cupParsley
⅔ cupGrated Parmesan Cheese
⅓ cupApple Cider Vinegar
⅓ cupGarlic
2 clovesBlack Pepper
to tasteSalt
to taste
Spinach & Pesto Risotto
Arborio Rice
1¼ cupWhite Vermouth
½ cupAsparagus
½ bunchPortobello Mushroom
100 gLeek
1Spinach
½ bunchZucchini
1Parmesan Cheese
¼ cupSpring Onion
1 bulbOnion
1Extra Virgin Olive Oil
3 tbspBlack Pepper
to tasteSalt
to tasteWater
to cook
Baked Monkfish
Monkfish
4 filletsExtra Virgin Olive Oil
to tasteGround Black Pepper
to tasteSalt
to taste
Equipment
Blender