Try this Monkfish Risotto with Saffron And Vegetables recipe, or contribute your own.
Suggest a better descriptionBoil rice according to packet instructions, add the fish stock and saffron. Add the butter when ready. Place the fish pieces onto a griddle and cook on hob on both sides for about 10 minutes. Sprinkle sea salt and pepper on the fish and drizzle some of the marinated oil, or just olive oil. Mix the rice and the fish to make a risotto.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 1 | ||
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Calories: 225 | ||
Calories from Fat: 211 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61mg | 19 % | |
Sodium 173.8mg | 6 % | |
Potassium 128.7mg | 3 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.4g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 225
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