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Risotto with prawns and sea bass

Risotto with prawns and sea bass

Risotto with prawns and sea bass is a nutrient-rich dish, perfect for every day but it can be also included in the Christmas menu. This recipe brings the important omega 3 essential fatty acids thanks to the fish and the shellfish, thus resulting anti-inflammatory and with fat burning properties. Moreover, the semi whole grain rice is a good choice for this preparation because the rice isn’t too soft after cooking but, at the same time, the preparation timing is faster that whole grain rice and, very importantly, it is also a source of slow release carbohydrates. Finally, the parsley brings vitamin C able to support the immune system. And, we add, the taste and the scent are so yummy that everybody will love this recipe, enjoy this special meal!

Ingredients for 4 persons

320 g of semi whole grain rice
10 prawns
1 sea bass
1 shallot
1 carrot
1 leek
A little gauze bag with black peppercorns, laurel and parsley
1 organic lemon
2 glasses of dry white wine
1 clove of garlic
Extra virgin olive oil
Sea salt
Black pepper
In a pot pour three liters of water and a glass of wine. Add the aromatic bag, the lemon zest, the leek, the carrot and the shallot. Bring to boil and let it simmer for ten minutes. Remove from the heat, add the sea bass and bring the water to a slightly boiling, go on cooking, slowly, for ten minutes. Remove gently the fish and clean it, obtain the pulp. Filter the fish broth and bring it again to the boiling, add the peeled prawns and cook for a couple of minutes, then drain them. In a frying pan sauté the clove of garlic with a tablespoon of extra virgin olive oil and two tablespoons of water, then remove the garlic and add the rice. Toast briefly the rice and then add the sea bass pulp. Pour the glass of wine and let it evaporate. Add then gradually ladles of fish broth, but be careful to add a new ladle of broth only after the previous one has been absorbed by the rice. Finally, at the end of cooking time, add the prawns cut into pieces. Stir with a spoon, add a little fine ground sea salt and also some black pepper. Complete with chopped parsley and serve.
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