Summary

Ingredients

• 2 onions)
• 1 bay leaf
• 2 grains pepper
• 600 ml vegetable stock
• 400 g redfish fillet (s)
• 40 ml oil
• 2 onions)
• 2 cloves garlic)
• 250 g rice, risotto rice
• 400 g peas, fresh or frozen
• 400 g carrot (s), fresh or frozen
• 4 tablespoon wine, white
• salt
• pepper
• Lemon juice

For the set:

• parsley
• 60 g parmesan cheese

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Instructions

1. Peel the onions for the stock and cook with the bay leaf, peppercorns and the vegetable stock for about 12 minutes. Add the fish fillet and let it steep for 10-12 minutes.
2. Remove the fish, pass the broth through a sieve and make up to 600 ml of liquid with water.
3. Peel and chop the onions and garlic for the risotto. Take the peas out of the pod and clean and grate the carrots or use a peeler to slice them into strips.
4. Heat the oil and sauté the onions and garlic first. Then add the washed rice and continue to cook for about 2 minutes, stirring constantly. Now add the vegetables and cook with them. Pour in the wine and let it evaporate with the pot open. Season with salt and pepper.
5. Gradually add the sifted broth and, while stirring frequently, cook the risotto covered over low heat for about 25 minutes.
6. Chop the fish fillet and fold in carefully. Season again to taste and garnish with parsley on a plate and sprinkle with parmesan.