We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumnal Poached Monkfish with Saffron-Infused Leek and Chestnut Risotto
Autumnal Poached Monkfish with Saffron-Infused Leek and Chestnut Risotto

Autumnal Poached Monkfish with Saffron-Infused Leek and Chestnut Risotto
A sophisticated dish featuring poached monkfish paired with a creamy saffron-infused leek and chestnut risotto, perfect for an autumn evening.
Autumnal Poached Monkfish with Saffron-Infused Leek and Chestnut Risotto

To provide a balanced meal with a focus on complex carbohydrates and lean protein, supporting recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     monkfish
  • 100
    g
     leek
  • 50
    g
     chestnut
  • 80
    g
     arborio rice
  • 0.5
    g
     saffron
  • 500
    ml
     vegetable stock
  • 15
    ml
     olive oil
  • 30
    g
     shallot
  • 100
    ml
     white wine
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Autumnal Poached Monkfish with Saffron-Infused Leek and Chestnut Risotto
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped shallot and leek, sauté until soft, about 5 minutes.
  3. Stir in arborio rice, cook for another minute until the rice is slightly translucent.
  4. Pour in white wine, cook until absorbed.
  5. Gradually add vegetable stock, one ladle at a time, stirring constantly until each is absorbed before adding the next.
  6. . Add saffron threads to the risotto, continue stirring.
  7. . In a separate pot, poach monkfish in simmering water for about 10 minutes until cooked through.
  8. . Stir chestnuts into the risotto, season with salt and pepper to taste.
  9. . Serve the risotto topped with poached monkfish.
Nutrition Per Serving 1076 g Per 100g
Energy 702.3 kcal 65 kcal
Protein 47.6 g 4.4 g
Fibre 7 g 0.7 g
Salt 4.2 g 0.4 g
Sugar 14.8 g 1.4 g
Carbohydrates 76 g 7.1 g
Fat 19.2 g 1.8 g
  • 200
    g
     monkfish
  • 100
    g
     leek
  • 50
    g
     chestnut
  • 80
    g
     arborio rice
  • 0.5
    g
     saffron
  • 500
    ml
     vegetable stock
  • 15
    ml
     olive oil
  • 30
    g
     shallot
  • 100
    ml
     white wine
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped shallot and leek, sauté until soft, about 5 minutes.

Stir in arborio rice, cook for another minute until the rice is slightly translucent.

Pour in white wine, cook until absorbed.

Gradually add vegetable stock, one ladle at a time, stirring constantly until each is absorbed before adding the next.

. Add saffron threads to the risotto, continue stirring.

. In a separate pot, poach monkfish in simmering water for about 10 minutes until cooked through.

. Stir chestnuts into the risotto, season with salt and pepper to taste.

. Serve the risotto topped with poached monkfish.

Contact About
Privacy Policy Terms of Service Sitemap