Whitefish with Leek Risotto Recipe

Name: Whitefish with Leek Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup arborio (short-grain) rice; 4 cups clam juice; 4 each anchovy fillets chopped; 1/2 teaspoon rosemary leaves chopped; 1/4 teaspoon rosemary leaves; 1/2 teaspoon sage chopped; 1/4 teaspoon sage dried; 4 each whitefish; 6 large leeks sliced; 3 tablespoons lemon juice; 1 tablespoon dijon mustard; ⅓ cup olive oil, extra-virgin

Servings: persons

1 cup arborio (short-grain) rice
4 cups clam juice
4 each anchovy fillets chopped
1/2 teaspoon rosemary leaves chopped
1/4 teaspoon rosemary leaves
1/2 teaspoon sage chopped
1/4 teaspoon sage dried
4 each whitefish
6 large leeks sliced
3 tablespoons lemon juice
1 tablespoon dijon mustard
⅓ cup olive oil, extra-virgin

1
PREHEAT OVEN TO 350F (180C).
2
Place rice, 3 cups clam juice, anchovies, rosemary and sage in a 9x12 baking dish.
3
Cover and place in oven for 30 minutes.
4
Remove from oven, place leeks on the rice and arrange whitefish on top, skin side up.
5
Give a turn of the peppermill.
6
Cover and replace in oven for 15 minutes.
7
Meanwhile, combine remaining clam juice, lemon juice and mustard in a small saucepan and place over medium heat on the stove.
8
Bring to a boil and cook until reduced by half.
9
Remove from heat and pour into a blender.
10
Put blender on medium speed and slowly drizzle in the oil.
11
To serve, arrange whitefish on a platter surrounding a mound of risotto.
12
Spoon a little sauce over the fish and serve the remainder on the side.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup arborio (short-grain) rice, 4 cups clam juice, 4 each anchovy fillets chopped, 1/2 teaspoon rosemary leaves chopped, and more.

Yes, Whitefish with Leek Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whitefish with Leek Risotto

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